Myogata and chicken salad
Fragrant vegetables such as carrots and onions are used to simmer the extract, so you can use the edges or leftover parts from other dishes.
Slice the carrots, onions, celery, ginger and green onions into thin slices, place in a pot filled with water and heat them. Add the pepper grains, and when it boils, lower the heat and simmer for about 15 minutes.
Sprinkle salt and pepper on both sides of the chicken breast and then add to [1]. Cover and heat over high heat, then boil over high heat for 2 minutes. Turn off the heat and leave at room temperature for about 20 minutes, then cook with the residual heat.
Pour the pot over ice water, and once the heat is gone, remove the chicken breast and tear along the fibers of the meat. Remove the skin part.
Transfer the torn chicken to a bowl and add shredded pickled myoga (see separate recipe, using myoga, cucumbers, and new ginger).
Add [A] to a bowl, mix and serve, and serve on a plate. The myo is dressed and topped with chopped clams to your liking.
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- Chicken breast
- 1 sheet (approximately 220g)
-
- water
- Appropriate amount
-
- salt
- Appropriate amount
-
- Japanese sake
- 50cc
-
- Carrots
- 25g
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- Onion
- 65g
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- celery
- 30g
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- ginger
- 15g
-
- Use the blue part of green onions
- 30g
-
- Pickled myoga, cucumber, and new ginger
- Appropriate amount
-
[A]
- salt
- A pinch
-
-
Olive Oil
Ardoino Extra Virgin - 10cc
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Olive Oil
-
- Lemon juice
- A little
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- Myoga Dressing
- Appropriate amount
-
- For assatsuki
- A little
