Chicken｜Japanese｜Mushrooms｜Vegetables｜Winter｜かぶとささみのマスタード和え
Turnip and Chicken Tender Mustard Salad
Culinary Workshop - Culinary Art - Jan. 2009
Ingredients
| Imaichi Turnip | 300g ... Thinly sliced with skin on. Sprinkle with salt. |
| Chicken Tender | 100g ... Place in a dish and sprinkle with sake. |
| Shimeji Mushrooms | 100g ... Remove stems and separate into pieces. |
| Turnip Greens | As needed ... Blanch briefly and cut into 3cm pieces. |
Mixed Seasoning
| Whole Grain Mustard | 4 teaspoons |
| Plum Paste | 1 tablespoon |
| Vinegar | 1 tablespoon |
| Salad Oil | 1 tablespoon |
| Soy Sauce | 1 teaspoon |
Instructions
- Steam the chicken tender in a steamer or microwave with the dish. Shred it after cooling.
- Blanch the shimeji mushrooms briefly and drain well.
- Pat dry the turnip slices, then toss them together with the chicken, shimeji mushrooms, turnip greens, and
.