【4th Place Recipe Contest】 Moist Chicken Salad and Two Types of Shuto Dipped in Anchoiade Sauce
| 1～2 Servings | |
| Chicken Breast | 250g |
| Onion | 0.5 |
| Baby Leaf | As needed |
| Cherry tomatoes | As needed |
| Paprika | 0.5 |
| ● Mentsuyu (Mentsuyu is a type of seasoning based on dashi, mirin, sake, and sugar) | 50㏄ |
| ● Soy Sauce | 0.5 tbsp |
| 【Japanese-style sauce】 Shiso Leaves | 8 |
| 【Japanese-style sauce】 Sesame oil | 1.5 tbsp |
| 【Japanese-style sauce】 Maguro (tuna) Shuto Mild | 0.5 tbsp |
| 【Western-style sauce】 Sweet basil | 15 |
| 【Western-style sauce】 Olive oil | 1.5 tbsp |
| 【Western-style sauce】 Maguro (tuna) Shuto Mild | 0.5 tbsp |
作り方
1
Take the skin off the chicken breast and pierce it all over with a fork on both sides.
2
Grate the onion, add ● and mix well to marinate ① for 6 hours to half a day.
3
Remove the meat from ②, remove the onion, and thoroughly cover in plastic wrap. Boil the meat in a pot over low heat but do not boil too much in plastic wrap.
4
Chop the Shiso leaves and basil. Combine with the ingredients of each sauce.
5
Slice the boiled chicken breast into bite sized pieces and serve it on a plate with baby leaves, cherry tomatoes, paprika, etc.
コツ・ポイント
This dish contains very healthy ingredients. A good combination of refreshing Japanese-style sauce and basil scented Western-style sauce.
このレシピで使用しています！
淡味金枪鱼酒盗
将金枪鱼的稀有部位经过长时间盐腌熟成制成的金枪鱼酒盗，加入了和风高汤，稍微加盐调味，使其更加容易食用。