Cut the meat into bite sized pieces. Rub in the sake and leave to marinate in the refrigerator for 20 to 30 minutes or so. Soak the wakame seaweed in water, squeeze dry and cut into easy to eat pieces.
Cut the mitsuba into 5 cm long pieces. Wrap in plastic and microwave for 50 seconds at 500 W. Drain off the excess moisture.
Boil water in a pot, drop in the Step 1 meat coated in katakuriko. Once it has cooked through, drain in a sieve. ※Avoid overcooking!
Put the meat from Step 3, wakame seaweed and mitsuba in a bowl with the ● flavoring ingredients and mix to combine. Transfer to serving plates.
※ You could use boiled chicken (Recipe ID: 580163) in this recipe! If so, skip the step to coat the chicken in sake and katakuriko to the boiling.
Story Behind this Recipe
I had a little bit of leftover meat in the fridge... and bought mitsuba on sale! I added wakame, which i always have in stock for a filling salad.
Use whatever meat you like ♪ Don't slice it too thick. When cooking the meat, take it out of the liquid as soon as it's cooked through into a colander, or else the meat will become tough. If you use ne-mitsuba (the type with the long roots attached) you may only need one bag.