Chicken wasabi
Cut the raw rakkyo as thinly as possible. When rubbing the wasabi off, make a circle on the grater.
How to make it
1
Stain the shredded raw rakkyo into ice water to remove the lye.
2
Season the chicken breast with a little salt.
3
Boil water in a pot and add a pinch of salt. Add chicken breast meat for about 10 to 15 seconds, then cool with ice water and wipe off the water.
4
Cut the chicken breast into bite-sized pieces and mix with drained raw rakkyo in a bowl.
5
Mix a pinch of salt and B into [4].
6
Place the mixture in a bowl, add genuine wasabi to finish, and sprinkle with the assatsuki.
Materials 3 people
-
- Chicken chicken meat
- 160g
-
- Pre- processed and shredded raw rakkyo
- 87g
-
- salt
- Appropriate
-
[A]
- Grated genuine wasabi
- 15g
-
- Chop the assatsuki in small
- 3 tablespoons
-
- French Dressing
- 4 tbsp
-
- soy sauce
- 1/2 tsp
-
[B]
- Lemon juice
- 1 tablespoon
-
- Balsamic Vinegar
- 1 tsp
-
- sugar
- 3g
-
- Wine vinegar
- 1 tsp
-
- Genuine wasabi
- Small amount
-
- Asatsuki
- A little
[PR]
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