Japanese dish, chicken recipes-Wa-fu Goma Miso,Ume,Yuzu-Chicken Salad

If you are tired of having those chicken salads with just salt & pepper or mayo. You may want to try this! Introducing low cal Japanese chicken salad with three different flavors! Using one of my favorite seasoning combinations “sesame and miso” you can make very tasteful chicken salad. If you eat miso itself, it’s extremely salty with fermented smell. But if you combine with sesame, it covers sharp character but to create depth in flavor. This also is used when making ramen. Another flavor is Ume-boshi. It’s one of traditional pickles used plums. Though It contains very strong tanginess, it can be very useful for marinade. Mixing with mirin can neutralize the saltiness and round off the tanginess. This can be perfect for salad dressing. Uzu is a type of lemon grown in Japan. It has very rich citrus fragrance. But it can be replaced with a regular lemon. Adding lemon zest gives very nice refreshing aroma to the salad. Using these three varieties you can make hundreds of kinds of salad!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ makes tree kinds ~
150g Asparagus
150g Chicken breast
1 tbs Sake
1/4 tsp Salt

[ Goma-Miso Flavored ]
50g Steamed Asparagus
50g Steamed Chicken
1 tbs White sesame
2 tbs White sesame powder
2 tsp Miso
1.5 tbs Mirin
1 tbs Soy sauce

[ Ume-boshi Flavored ]
2 Pickled plum
2g Katsuo bushi
1 tbs Mirin

[ Lemon Flavored ]
1/2 tbs Rice vinegar
1/2 tsp Sugar
1/4 tsp Salt
1/2 tsp Honey
A couple pinch Yuzu or Lemon zest

(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!

[ Directions ]

1. First off, marinate in saka shio and then steam. Please click here to see the details.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You CAN use chicken thigh instead. But make sure to remove the skin and excess fat.

2. Tear the meat into small pieces and cool off.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
It’s much easier to process while it’s still warm.


3. Peel the bottom part of asparagus to remove the fibery skin.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You can use any seasonal green vegetables.

4. Blanch them for about 30 seconds or so.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Try not to cook too long, leaving some crunchiness will taste much better.


5. Plunge into iced water as soon as it’s blanched.

6. Wipe the excess water after cooling off.

7. Cut diagonally in 3-4cm long.

8. Roast sesame with fry pan with no oil in it.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
For the best result, I would recommend using raw sesame. Roasting just before using gives way much better fragrance.

9. Add the roasted sesame into a blender or food processor. Process until fine.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Be careful with the preprocessing time, if you run the machine too long, it’ll come out with oil.

10. Transfer into a bowl.

11. Add other seasonings. Mix well.

12. Add chicken and asparagus mix well. Now it’s ready to serve!

13. Here’s another flavor. These are pickled plums also known as “Ume-boshi”
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
There are so many kinds of Ume bosh. This time I used ones called “Kisyu-Ume”

14. Cut into paste.

15. Crumble katsuo-bushi and add into plum paste.

16. Add other seasonings and mix well.

17. Add steamed chicken and asparagus, toss them lightly. That’s it!

18. Lastly, making Yu-zu or lemon flavored chicken.
Combine all the seasonings and mix well.

19. Add steamed chicken and asparagus.

20. Wash a Yuzu or lemon. And with grater, sprinkle zest into the bowl .

Copyright © MASA’s Cooking- All Rights Reserved.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s