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Before you jump to Steamed Chicken & Radish Sprout Salad With Mentaiko Mayo Wasabi recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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We hope you got insight from reading it, now let’s go back to steamed chicken & radish sprout salad with mentaiko mayo wasabi recipe. You can cook steamed chicken & radish sprout salad with mentaiko mayo wasabi using 12 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Steamed Chicken & Radish Sprout Salad With Mentaiko Mayo Wasabi:
- Get 130 grams Chicken breast
- Take 1 tbsp Spicy mustard mentaiko (or mentaiko)
- Take 1/3 pack Radish sprouts
- Provide 1 dash ○Salt and pepper
- Take 50 ml ●Water
- Get 2 tbsp ●Sake
- You need 1 tsp ●Vinegar
- You need 1 tbsp ☆Mayonnaise
- Provide 1 tsp ☆Mentsuyu (2x concentrate)
- Provide 5 cm ☆Wasabi paste (tube)
- Get 1 ★Coarsely ground black pepper
- You need 2 pinch ★Sugar
Instructions to make 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.
Add the garlic cloves and season with salt and pepper. Top with remaining lemon and thyme. Place vegetables in second steamer and set over the basket of chicken. Add onion tops, ginger and chicken skin-side down to a heavy pot. If you didn't salt the chicken the day before, sprinkle in the salt now and pour in the wine/sake/water.
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