| Serves 4 |
| Chicken thighs |
2 cups |
| Salt |
2 1/5 cups |
| Japanese sake |
1/4 teaspoon |
| Sesame Sauce |
White toasted sesame seeds |
1 tablespoon |
| Sugar |
1 1/2 teaspoons |
| Vinegar |
2/3 teaspoon |
| Soy sauce |
1 1/3 tablespoons |
| Sesame oil |
1/2 teaspoon |
| Layou (oil flavored with red pepper) |
small amount |
| Salad greens |
ample amount |
| Cucumber |
ample amount |
| Carrot |
ample amount |
| Radish sprouts |
ample amount |
| Tomatoes |
ample amount |
|
 |
 |
１Prick both sides of the chicken in many places using a fork and sprinkle
it with the salt and sake. Cover the chicken with plastic wrap and heat
in a microwave oven for approx. 1.5 minutes. Turn the chicken over and
heat again for 1.5 minutes.
２Mince the sesame seeds.
３Combine the sesame seeds with the seasonings for the sesame sauce in a
bowl and mix well. |
 |
１Allow the chicken to cool and cut into bite-sized pieces.
|
 |
| Cut the cucumber and carrot into thin sticks. Cut the roots off the radish
sprouts. Mix the cucumber, carrot and radish sprouts, and place them on
a bed of salad greens on a serving dish. Place the chicken over the vegetables
and pour the sesame sauce over it. Add the tomatoes on the side. |
Tsuji Gourmet Academy | Recipes
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