Lotus root and chicken fillet with sesame mayonnaise

 

[Ingredients (Serves 2)]

150g lotus root

2 chicken tenderloins (approx. 100g)

1 tablespoon sake

A pinch of salt

Shichimi pepper (seven-spice chili pepper), to taste

A [2 tablespoons mayonnaise, 1 tablespoon ground white sesame seeds, 1 teaspoon soy sauce, 1 teaspoon vinegar, a pinch each of salt and pepper]

[Preparation]

(1) Peel the lotus root and slice it thinly. If large, cut it into half-moon shapes. Soak in a vinegar-based solution of water and a small amount of vinegar (both not included in the recipe) for about 5 minutes, then drain.

(2) Place the chicken tenderloin in a heat-resistant dish and sprinkle with sake and salt. Cover loosely with plastic wrap and microwave for 1.5 minutes at 600W. Turn over and cook for another minute, then let cool.

(3) Bring a pot of water to a boil and add 1 teaspoon vinegar (not included) and a pinch of salt (not included). Add the lotus root and boil over medium heat for 2-3 minutes, then drain in a colander and let cool.

4) Once the chicken fillet from (2) has cooled, tear it apart with your hands and remove the tendons.

(5) Mix A in a bowl, add the lotus root and chicken fillet and mix.

(6) Serve in serving bowls and sprinkle with shichimi pepper to taste.