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To get started with this recipe, we must prepare a few components. You can have steamed chicken & radish sprout salad with mentaiko mayo wasabi using 12 ingredients and 8 steps. Here is how you cook it.
Composition needed to make Steamed Chicken & Radish Sprout Salad With Mentaiko Mayo Wasabi:
- 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
Directions to serve Steamed Chicken & Radish Sprout Salad With Mentaiko Mayo Wasabi:
- 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.
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