Chicken｜Japanese food｜Seafood｜Summer｜きゅうりとくらげの煎り酒和え
Cucumber and Jellyfish Tossed with Irizake Dressing
Culinary Art Studio 2015.July
Ingredients
| Cucumber | 1 ... Peel, cut in half lengthwise, and slice diagonally. Lightly sprinkle with salt and let sit for 5 minutes. |
| Salted Jellyfish | 50g ... Rinse off salt and soak in water for 30 minutes to desalinate. |
| Chicken Tenderloin | 1 ... Sprinkle with sake and salt, then steam for 5 minutes (microwave acceptable). |
| Salted Kombu | As needed ... Finely chopped |
Seasoned Vinegar
| Mikawa Irizake | 1 tbsp |
| Vinegar | 1 tbsp |
| Water | 1 tbsp |
| Sugar | 1 tsp |
| Mirin | 1 tsp |
Finishing Touch
| Light Sesame Oil | As needed |
Procedure
-
Squeeze excess water from the desalinated jellyfish and marinate in the seasoned vinegar for about 2 hours.
*Tosa Vinegar (5 tbsp) can be used as a substitute for seasoned vinegar. - Quickly rinse the cucumber, squeeze out excess water, and chill.
- Once cooled, shred the steamed chicken tenderloin into thin strips by hand.
- Combine the cucumber, shredded chicken, and marinated jellyfish.
- Serve the mixture on a plate, sprinkle with chopped salted kombu, and drizzle 1-2 drops of light sesame oil.