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Categories:Viewed: 53 - Published at: 9 years ago
Ingredients
- 130 grams Chicken breast
- 1 tbsp Spicy mustard mentaiko (or mentaiko)
- 1/3 pack Radish sprouts
- 1 dash Salt and pepper
- 50 ml Water
- 2 tbsp Sake
- 1 tsp Vinegar
- 1 tbsp Mayonnaise
- 1 tsp Mentsuyu (2x concentrate)
- 5 cm Wasabi paste (tube)
- 1 Coarsely ground black pepper
- 2 pinch Sugar
Method
- Remove the skin from the chicken and let it warm up to room temperature.
- Season it with the ingredients.
- Add the ingredients to a saucepan and heat over low heat until the mixture is just about to boil.
- Then add the chicken.
- Make a drop-lid with some aluminium foil and continue to simmer the mixture for 5 minutes.
- Then turn off the heat and leave it to steam for a further 5 minutes.
- After the 5 minutes is up, take the chicken out of the pan, drain it, and leave it to cool.
- Remove the mentaiko from the egg sac.
- Cut the radish sprouts in half lengthwise.
- Once the chicken has cooled, shred it up with your hands and add it to a bowl.
- Add the mentaiko and the ingredients to the bowl from Step 5 and mix everything together thoroughly.
- Lastly mix in the radish sprouts and adjust the flavour with the ingredients.
- It's ready.
- Chill the salad well in the fridge and serve.
- If you have any left overs they taste delicious in a sandwich.
