Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise

1. 1

   Poach the chicken tenders in water with a little sake in it, cool and shred.

2. 2

   If there are any sinews, remove them.

3. 3

   Cut the cucumber thinly (or julienne) and rub in with a little salt.

4. 4

   Squeeze out tightly.

5. 5

   Take the pit out of the umeboshi and chop into a paste.

6. 6

   Combine with the other ingredients marked (mayonnaise, kombu tea granules) in a bowl and mix well.

7. 7

   The kombu tea granules will dissolve if you mix well.

8. 8

   If you don't have it, use dashi stock granules instead.

9. 9

   Add the chicken and cucumber from Step 1 to the mixture from Step 2.

10. 10

    This goes better if you use a rubber spatula.

11. 11

    Taste and adjust the seasoning if needed with salt and pepper.

12. 12

    Put on a serving plate and garnish with bonito flakes (not listed).

13. 13

    Variation: Also delicious with 1 tablespoon of Parmesan cheese.

14. 14

    Taste and adjust.

* Per serving · 4 servings · Values may vary.

No additional tips available.