57 calories (1/2 of recipe); 8.2 g protein; 1.3 g fat; 1.3 g carbohydrate; 0.9 g net carbs; 83 mg sodium (with 50% reduced-sodium soy sauce; approximately 180 mg with regular soy sauce); 39 mg cholesterol; 0.4 g fiber
1 tbsp sake
1/2 tsp karashi Japanese mustard powder
1 tbsp dashi
1 tsp soy sauce
Tear boiled chicken into smaller pieces, and pour over sake.
Uncover, and let cool.
Bring plenty of water to boil, and blanch seri.
Add some dashi to karashi powder, and mix well.
Immediately before serving, add chicken and liquid (sake pooled at bottom) to mustard soy sauce dressing, and mix well.
- Leftover pieces of roast chicken work great, too. If there is no cooked chicken at hand, boil, steam or saute some -- sasami chicken tenders would be a good choice. There is no need to add salt or other seasoning if cooking chicken first for this dish.
- Make sure only to quickly blanch seri to achieve the crispy texture in the final dish.
- The above sodium content excludes dressing left in prep bowl. The total sodium figure is 100 mg with 50% reduced-sodium soy sauce and approx. 200 mg with regular soy sauce.