Steamed Chicken & Radish Sprout Salad With Mentaiko Mayo Wasabi

1. 1

   Remove the skin from the chicken and let it warm up to room temperature.

2. 2

   Season it with the ingredients.

3. 3

   Add the ingredients to a saucepan and heat over low heat until the mixture is just about to boil.

4. 4

   Then add the chicken.

5. 5

   Make a drop-lid with some aluminium foil and continue to simmer the mixture for 5 minutes.

6. 6

   Then turn off the heat and leave it to steam for a further 5 minutes.

7. 7

   After the 5 minutes is up, take the chicken out of the pan, drain it, and leave it to cool.

8. 8

   Remove the mentaiko from the egg sac.

9. 9

   Cut the radish sprouts in half lengthwise.

10. 10

    Once the chicken has cooled, shred it up with your hands and add it to a bowl.

11. 11

    Add the mentaiko and the ingredients to the bowl from Step 5 and mix everything together thoroughly.

12. 12

    Lastly mix in the radish sprouts and adjust the flavour with the ingredients.

13. 13

    It's ready.

14. 14

    Chill the salad well in the fridge and serve.

15. 15

    If you have any left overs they taste delicious in a sandwich.

* Per serving · 4 servings · Values may vary.

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