A refreshing and delicate Japanese salad featuring sasami chicken tenders poached through in a sake-scented broth, hand-shredded over a bed of crunchy cucumber, and drizzled with a creamy toasted sesame sauce.
Ingredients
- 400 g fresh chicken tenders (sasami)
- 2 pieces fresh Persian cucumbers
- 100 ml Japanese sesame sauce (gomadare)
- 1 tbsp unsalted toasted white sesame seeds
- 45 ml traditional Japanese cooking sake (ryorishu)
- 15 g fresh ginger
- 1 sprig fresh scallion
- 5 g fine sea salt
- 800 ml spring water
Method
- Prepare the chicken tenders by removing the white tendon running through the meat. Place a paring knife blade flat against the tendon and gently pull the end to release the meat without damaging it.
- Pour the spring water and cooking sake into a saucepan. Add the thinly sliced ginger and scallion. Bring the mixture to a simmer over medium heat until small, steady bubbles appear along the edges.
- Place the chicken tenders in the simmering liquid, sprinkle with some of the fine salt, then immediately cover with a tight-fitting lid and turn off the heat. Let poach off the heat in the residual heat for about ten minutes, until the meat is completely white in the center and soft to the touch.
- While the chicken is poaching, wash the cucumbers, trim the ends, and slice them into thin, even strips. Place them in a container, sprinkle with the remaining fine salt, and gently massage to distribute the seasoning. Let sit for a few minutes to draw out the natural moisture.
- Quickly rinse the cucumbers under a stream of cool water if necessary, then vigorously squeeze them in your hands or a clean kitchen towel to remove all residual water. Chill in the refrigerator to maintain maximum crunch.
- Remove the chicken from the broth and let it cool slightly on a cutting board. Reserve a little of the warm broth if you want to thin out your sauce. Using your fingers, shred the chicken tenders along the grain to get tender strands.
- In a bowl, prepare the Japanese sesame sauce, either store-bought or homemade using the quick method, thinning it with a spoonful of the warm broth to make it velvety.
- Arrange the squeezed cucumber slices at the bottom of the plates, evenly distribute the shredded chicken on top, then generously drizzle with the sesame sauce. Finish by sprinkling with toasted white sesame seeds for a crunchy touch and serve well chilled.
Nutrition
Per serving
- Energy
- 281.8 kcal
- Protein
- 27.24 g
- Carbohydrate
- 6.15 g
- Fat
- 15.34 g
- Fibre
- 2.07 g
- Calcium
- 62.73 mg
- Iron
- 0.47 mg
- Magnesium
- 15.04 mg
