For the cold shabu-shabu sauce with daikon radish, soy sauce, and lemon (Recipe ID: 1494363)
1 1/2 teaspoons
Dashi stock granules
about 150 g
Make the cold shabu-shabu sauce: Peel and grate the daikon radish. Place in a sieve and press with the back of a spoon to drain away the excess water.
Combine sugar, honey, dashi stock granules and water in a heatproof container, and microwave for 40 seconds at 600 W.
Add soy sauce, mirin, vinegar, lemon juice, and the grated daikon radish from Step 1 to Step 2.
Take the skin off the chicken breast meat and on the diagonal into about 7 mm pieces.
Prep for "salted chicken": Put the chicken pieces in a bowl, sprinkle sake, sugar, and salt and rub in well. Leave for a while to macerate.
Coat the chicken with katakuriko. Shake off excess starch and put the chicken in a pan of boiling water one piece at a time.
Adjust the heat so that the water in the pan is not bubbing rapidly, and lightly simmer the chicken.
When the chicken pieces are cooked through, turn off the heat, and drain in a sieve.
Fill a bowl with cold water and put in the chicken. Change the water 2 to 3 times to cool the chicken.
When the chicken has cooled down, put in a bowl of ice water to chill.
Drain the chicken pieces in a sieve.
Line a serving plate with lettuce, cherry tomatoes or other vegetables, and put the chicken pieces on top. Pour the sauce over the chicken and serve.
Please also see a sashimi-style recipe with wasabi soy sauce. "Amazingly tender! Sashimi-style Chicken Breast" (Recipe ID: 2269665).
This is the version with umeboshi, bonito flakes and soy sauce: "Chilled chicken breast with umeboshi, bonito flakes and soy sauce" (Recipe ID: 2284359).
Here's another light dish, "Summertime Chicken Tenders with Vinegar Sauce" (Recipe ID: 2272405).
Story Behind this Recipe
I thought that the homemade cold shabu-shabu sauce that I use all time would go well with boiled chicken breast meat, and tried it out. I make a lot of light and refreshing recipes, but I think this one is the most refreshing and easy-to-eat thing I've made so far.
The "salted chicken style" prep method described in Step 5 (also in Recipe ID: 1361151) can be used for chicken thigh meat as well as thinly cut pork off-cuts. The cold shabu shabu sauce is listed with ingredients for 1 serving at (Recipe ID: 1494363).