Chicken Salad Ochazuke

Name: Chicken Salad Ochazuke
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 fillet Chicken thigh (or breast); 1 dash Salt; 50 ml each *Water & Cooking Sake; 400 ml when combined with broth from step 1 ☆Chicken stock granules (2 teaspoons mixed with 200 ml water); 1/2 tsp ☆Soy sauce; 1 tbsp ☆Sake; 1 dash ☆Salt, black pepper; 1 Vegetables (lettuce, daikon radish, mizuna greens, carrots, green onions); 1 Wasabi, toasted sesame seeds

cookpad.japan @cookpad_jp

I don't really like eating when it's hot but this chicken chazuke is packed full of nutrients and the wasabi gives it a refreshing spiciness.

Pour the soup stock over the salad just before you eat it. When you steam cook the chicken, it will be a little salty so feel free to adjust the seasonings marked with ☆. The flavour should be even lighter than that of clear soup. (I think a splash of soy sauce should be sufficient). Fill this salad out with seasonal vegetables or whatever vegetables you like. Recipe by commeline

I don't really like eating when it's hot but this chicken chazuke is packed full of nutrients and the wasabi gives it a refreshing spiciness.

cookpad.japan @cookpad_jp

I don't really like eating when it's hot but this chicken chazuke is packed full of nutrients and the wasabi gives it a refreshing spiciness.

Saved

Ingredients

2 servings

1/2fillet Chicken thigh (or breast)
1 dashSalt
50 mleach *Water & Cooking Sake
400 mlwhen combined with broth from step 1 ☆Chicken stock granules (2 teaspoons mixed with 200 ml water)
1/2 tsp☆Soy sauce
1 tbsp☆Sake
1 dash☆Salt, black pepper
1Vegetables (lettuce, daikon radish, mizuna greens, carrots, green onions)
1Wasabi, toasted sesame seeds

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Steps

1

Rub a little salt into the chicken. Add the chicken and the water and cooking sake mixture into a pan, put the lid on and steam cook the chicken. Once the chicken is cooked through, leave everything as it is to cool.
2

Julienne the vegetables and soak in a bowl of water to crisp.
3

Take the chicken out of the pan and cut into pieces.
4

Add the chicken stock water to the soup left over from steam cooking in Step 1 until you have 400 ml liquid. Add the seasoning ingredients marked with ☆ and bring to a boil.
5

Add the vegetables and chicken to a bowl of rice along with some wasabi and toasted sesame seeds and pour over the hot soup from Step 4 to serve.