This is a salad ochazuke served with a hot chicken soup. It has a refreshing and delicious taste, is brimming with vegetables and is particularly good for those hot summer days when you don't have much of an appetite.
☆Chicken stock granules (2 teaspoons mixed with 200 ml water)
400 ml when combined with broth from Step 1
☆Salt, black pepper
a small amount
Vegetables (lettuce, daikon radish, mizuna greens, carrots, green onions)
Wasabi, toasted sesame seeds
Rub a little salt into the chicken. Add the chicken and the water and cooking sake mixture into a pan, put the lid on and steam cook the chicken. Once the chicken is cooked through, leave everything as it is to cool.
Julienne the vegetables and soak in a bowl of water to crisp.
Take the chicken out of the pan and cut into pieces.
Add the chicken stock water to the soup left over from steam cooking in Step 1 until you have 400 ml liquid. Add the seasoning ingredients marked with ☆ and bring to a boil.
Add the vegetables and chicken to a bowl of rice along with some wasabi and toasted sesame seeds and pour over the hot soup from Step 4 to serve.
Story Behind this Recipe
I don't really like eating when it's hot but this chicken chazuke is packed full of nutrients and the wasabi gives it a refreshing spiciness.
Pour the soup stock over the salad just before you eat it. When you steam cook the chicken, it will be a little salty so feel free to adjust the seasonings marked with ☆. The flavour should be even lighter than that of clear soup. (I think a splash of soy sauce should be sufficient). Fill this salad out with seasonal vegetables or whatever vegetables you like.