Chicken｜Japanese｜Spring｜Vegetables｜うどとせりのごま和え
Udo and Japanese Parsley Tossed in Sesame Dressing
Culinary Workshop - Culinary Art - Apr. 2010
Ingredients
| Udo (mountain asparagus) | 4cm ... Cut into thin strips and soak in vinegar water |
| Seri (Japanese parsley) | 50g ... Blanch quickly and cut into 3cm lengths |
| Chicken tenderloin | 2 pieces ... Marinate with seasoning and grill |
Seasoning
| Salt | 1/4 teaspoon |
| Sake | 1/2 tablespoon |
Dressing
| White toasted sesame seeds | 25g |
| Sugar | 1 tablespoon |
| Mirin | 1 tablespoon |
| Salt | 1/4 teaspoon |
| Vinegar | 1/2 tablespoon |
| Concentrated dashi stock | 1 tablespoon or more |
Instructions
- Place the toasted sesame seeds in a mortar and grind thoroughly. Add the sugar, salt, mirin, vinegar, and concentrated dashi stock to create the dressing.
- Shred the grilled chicken tenderloin by hand, and mix it with the drained udo and seri using the dressing from step 1.