The Chicken Tender Salad I Can't Stop Eating (with Fruity Japanese dressing)

By Sudachi · 25 min

Ingredients

Instructions

1. Remove the pits from 3 umeboshi and finely chop the flesh into a smooth paste.
2. In a large bowl, whisk the ume paste with 1 tbsp toasted sesame oil, ½ tbsp koikuchi shoyu, 1 tsp yellow miso (awase), 1 tsp unseasoned rice vinegar and 1 tsp honey until smooth. Refrigerate.
3. Cut 1 Japanese cucumber diagonally, stack the slices and cut them into thin matchsticks. Put them in a bowl, sprinkle with a pinch of salt, toss, and leave for 10 minutes.
4. Bring a large pot of water to a boil.
5. Cut the stems off 3 okra and carefully peel the tough area around the top, without cutting into the seed cavity.
6. Cut shallow lines on both sides of the tendon of 3 chicken tenderloins, grip the tendon, and press the blunt side of the knife firmly on top to pull it out, using the knife back to separate the meat from the tendon.
7. When the water boils, add the okra and boil for 2 minutes.
8. Lift the okra out with a slotted spoon into an ice water bath. Add 1 tbsp sake to the pot and bring it to a boil again, then turn off the heat. Add the chicken, cover, and let it cook in the residual heat for 7 minutes.
9. When the timer goes off, move the chicken to the ice water bath with the okra, adding more ice if needed.
10. Squeeze the cucumber firmly to remove excess water and shred 4 shiso leaves. Pat the okra dry and cut into bite-sized pieces. Take the dressing from the fridge and add all the vegetables.
11. Once the chicken is cool enough to handle, drain the ice water, pat the chicken dry with kitchen paper, and shred it by hand directly into the bowl with the dressing.
12. Mix until everything is evenly coated, then divide among bowls and top with toasted white sesame seeds, ground black pepper and broccoli sprouts.

Summarized from Sudachi's video. Watch it for the details.

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