chicken｜seasonal vegetables｜spring｜春キャベツと鶏の煎り酒サラダ
Spring Cabbage and Chicken Salad with Irizake Dressing
Culinary Studio Karinary Art 2020.May
Ingredients
| Chicken Breast | 1 piece (250g) ... Cut lengthwise into two halves |
| Vegetable Scraps | Carrot, mushroom, green onion, etc. |
| Water | 500ml |
| Salt | 1 tbsp |
| Spring Cabbage | 1/4 head ... Thinly sliced into 1.5cm strips |
| Carrot | 1/3 piece ... Julienned |
| Myoga (Japanese ginger) | 1 or more ... Julienned, soaked in water, and patted dry |
| Kaiware Sprouts | As needed ... Cut into 5cm lengths |
Sauce
| Mikawa Iri Sake | 2 tbsp |
| Vinegar | 2 tbsp |
Additional Seasonings & Garnish
| Sesame Oil | 1.5 tbsp |
| Ground Sesame | To taste |
| Salt | To taste |
Instructions
- In a pot, combine water and vegetable scraps, simmer for 5 minutes. Add salt and submerge the chicken breast. Once it comes back to a boil, turn off the heat, cover, and let cool to room temperature.
- Pat the chicken dry, shred it along the grain by hand, and coat with sesame oil.
- Sprinkle cabbage and carrot with 1% salt by weight and let sit for a while. Pat off the excess moisture.
- Combine the cabbage, carrot, chicken, myoga, and kaiware sprouts, tossing gently. Plate, sprinkle with ground sesame, and drizzle the sauce over the top.