Taste of Japan and Sake Live vol.54

Products used in "Taste of Japan and Sake vol.54"

Chicken with Pickled Plum and Sesame Dressing
鳥のささみときゅうりの梅干し胡麻だれ合え

Pickled plum, or ‘Umeboshi’ is known for its intensely sour, salty, and mildly sweet flavour. Commonly eaten with plain rice, umeboshi is also used as a seasoning to impart a unique, robust taste to various dishes. It is renowned for its numerous health benefits, including aiding digestion, boosting energy, and providing antibacterial properties.

Ingredients
Serves 2 as starter

1	Small chicken breast
1tsp	Shio-Koji
¼	Cucumber
½	Salad Cress

	Sesame Dressing
40g	White sesame paste or tahini
2tsp	Honey
4tsp	Rice vinegar
2tsp	Soy sauce
2	Pickled plum
2tsp	Yogurt
2tsp	Water

Preparations and cooking

Prepare the Chicken:
Place the chicken breast in a bowl. Using a fork, punch several holes in chicken breast. This helps the marinade penetrate the meat more effectively.
Add the shio-koji to the chicken. Mix well to ensure the chicken is evenly coated. Let it marinate for 30 minutes.

Prepare the Cucumber:
Cut the cucumber in half lengthwise, then slice thinly. Set aside.

Make the Sesame Dressing:
Remove the seed from the pickled plum. Use a mortar and pestle to make it into a paste.
In a bowl, combine the sesame paste, honey, soy sauce, rice vinegar, pickled plum, yogurt and water. Mix well until it becomes a smooth paste.

Cook the Chicken:
Cover the bowl with the marinated chicken in cling film.
Cook in the microwave at 600W for 4-5 minutes or until the chicken is cooked thoroughly.
Let the chicken cool slightly, then shred it by hand by pulling it apart.

Assembling

In a medium bowl, combine the sesame dressing with the shredded chicken. Mix well to ensure the chicken is evenly coated. Add the sliced cucumbers and lightly mix.

Transfer the salad to a serving dish.
Top with salad cress for garnish