Food Forum
Vol. 30 No. 4  January 2017

MORE ABOUT JAPANESE COOKING

FUSION RECIPE

CHICKEN, APPLE & SHIITAKE SALAD WITH TORORO-KOMBU

By marinating the chicken in water with soy sauce or salt, it becomes especially moist when grilled. In this recipe, the umami of the tororo-kombu lends extra flavor to the salad with the advantage of less sodium content.

Ingredients

Tororo-kombuTororo-kombu
Serves 2-3

288 kcal  Protein 27.6 g  Fat 14.7 g (per person)

  • 1 boneless chicken breast, skin removed, 300 g / 2/3 lb.
  • 3 T water
  • 1 t Kikkoman Soy Sauce
  • Thyme, 1-2 sprigs
  • Vegetable oil
White sesame dressing
  • 6 T white sesame paste (neri-goma), or tahini
  • 120 ml / 1/2 C hot water
  • 5 T Japanese grain vinegar
  • 1 1/2 T Kikkoman Light Color Soy Sauce
  • 1 unpeeled apple, cored
  • 4 fresh shiitake mushrooms*, stems removed, grilled and cut in fine strips
  • Lettuce for serving
  • Tororo-kombu (shaved kombu) to taste

Directions

  1. Butterfly the thickest part of the chicken breast so the meat will cook uniformly.
  2. Place the chicken in a plastic bag with the mixture of water and soy sauce, along with the thyme. Marinate for several hours or overnight.
  3. Add a little vegetable oil to a non-stick frying pan. Cook the chicken over lower-medium heat, until the color of the bottom half turns white; then turn over to cook for another two minutes on low heat.
  4. Place a lid over the pan and cook until a skewer goes through the chicken smoothly. Turn off the heat, remove the chicken and allow it to cool.
  5. To prepare the dressing, place the white sesame paste in a bowl, add 4 T hot water and whisk. Add another 4 T hot water and whisk together with the vinegar and light color soy sauce. As the dressing cools and thickens, add just enough extra water to obtain the consistency of heavy cream.
  6. Cut the apple into 5 mm / 0.2 in. slices and then into 1 cm / 0.4 in. strips.
  7. Shred the chicken meat along its fibers (see photo) and set aside.
  8. Mix together the chicken, apple and mushrooms with the sesame dressing until all the ingredients are completely coated and moist.
  9. Lay out lettuce leaves on a serving plate, top with salad mixture and garnish with tororo-kombu.

* If fresh shiitake mushrooms are not tender and moist, boil them briefly rather than grill.

Note: Those with certain thyroid conditions should be aware that kombu contains considerable amounts of iodine.

Recipe by Michiko Yamamoto

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml