Steamed Eringi salad with mustard sauce with chicken breast
Pour A on chicken breast and marinate for a day. Place it in a vacuum pack (or heat-resistant plastic bag or ziplock bag) and cook it in water at 70°C for 40 minutes.
Place eringi on aluminum foil, pour B on it and wrap it in foil, then steam and bake in the oven for 15 to 20 minutes.
To make the chicken in [1] brown, heat 1 tablespoon of olive oil (not included) in a frying pan over high heat and cook only the skin on the surface for about 30 seconds, then remove it from the frying pan and slice it thinly.
Add the ingredients to the sauce to a frying pan with the chicken meat in it and make a sauce.
Fill together the ingredients for the [finishing] in a bowl.
Once the heat in [2] is gone, tear the eringi in half lengthwise with your hands and sprinkle a small amount of salt (not included in the amount).
Layer eringigi, chicken, and eringigi on a plate in the order and pour the sauce over it.
Apply the [finishing] that you have set on top of [7] and it's finished by pouring it over it.
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- Eringi
- 4
-
- Chicken breast
- 1 piece
-
[A]
- Rosemary
- 1 branch
-
- garlic
- 1 piece
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Salted koji
- 2 tbsp
-
- salt
- Appropriate amount
-
- Coarsely smelt black pepper
- Appropriate amount
-
[B]
- butter
- 10g
-
- White wine
- 20cc
-
- salt
- Appropriate amount
-
- Coarsely smelt black pepper
- Appropriate amount
-
[sauce]
- White wine
- 30cc
-
- Lemon juice
- 2.5cc
-
- Grain mustard
- 15g
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- Asatsuki small cut
- 1 tablespoon
-
- butter
- 1 tablespoon
-
- salt
- Appropriate amount
-
[For finishing]
- Onion soaked onion
- Small amount
-
- Basic French Dressing
- 1 tsp
-
- Lemon juice
- Small amount
-
- salt
- Small amount
-
- Asatsuki 5cm wide
- Appropriate amount
-
- Italian parsley chopped
- Appropriate amount
