Vinegared Chicken and Vegetables (Namasu)
A mixture of finely sliced chicken tenders and colorful vegetables.
10 minutes
132kcal
0.4g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Remove tendons from the chicken tenders, cover with the cooking sake, and place into a lidded heat-safe container. Heat in a microwave (600 W) for 2 minutes and then tear up into thin strips.
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Thinly julienne the daikon radish and bell peppers, lightly sprinkle on some salt (extra) and once softened, squeeze out excess moisture.
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Mix together (A) in a bowl, add in (1) and (2) and dress these ingredients.
Cooking Basics
Daikon radish - matchstick juliennes
Peel the daikon radish, cut into 4 to 5 cm (1.5 to 2 in.) width pieces, and slice these each into planks around 3 mm (0.1 in.) wide, gradually sliding and stacking these planks. Lastly, thinly cut into widths of around 3 mm (0.1 in.).
Bell peppers - removing seeds
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
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