Autumn｜Chicken｜Fruit｜Japanese food｜巨峰とささみのみぞれ酢和え
Grape and Chicken Breast Tossed in Grated Daikon Vinegar Sauce
Culinary Workshop - Culinary Art - Sep.2011
Ingredients
| Kyoho grapes | 10 pieces ... Peel and cut in half |
| Pear | 1/4 ... Julienne into matchstick-sized pieces and rinse in salted water |
| Chicken tenderloin | 1 piece ... Sprinkle with sake and salt, steam (or microwave), and shred finely |
| Myoga ginger | 3-4 pieces ... Julienne |
Grated Daikon Vinegar (Mizore Vinegar)
| Daikon radish | 200g ... Grate and lightly squeeze out excess water |
Seasoned Vinegar
| Vinegar | 2 tbsp |
| Sugar | 1 tbsp |
| Salt | 1/2 tsp |
Steps
- Prepare the seasoned vinegar.
- Quickly blanch the myoga in boiling water, drain, and pour half of the seasoned vinegar over it.
- Mix the remaining seasoned vinegar with the lightly drained grated daikon radish.
- Add the Kyoho grapes, pear, chicken tenderloin, and myoga to the grated daikon, and mix gently.