Chicken Tenderloin and Cabbage Tossed with Sesame Miso Sauce

 

Ingredients

・Chicken tenderloins: 4 pieces (approx. 240g)

・Cabbage: 300g

・Carrot: 50g

・Sake: 1 tbsp

・Salt: 1 pinch

・White sesame seeds: To taste

・Shichimi togarashi (seven-spice blend): To taste

・A Miso: 1 1/2 tbsp

・A Mayonnaise: 1 tbsp

・A Ground sesame seeds: 1 tbsp

・A Sugar: 2 tsp

・A Vinegar: 2 tsp

・A Grated garlic: 1/2 tsp

・A Shichimi togarashi: 1/2 tsp

・A Bonito flakes: 1 small packet (2g)

Instructions

1. Roughly chop the cabbage and thinly slice the core. Julienne the carrot. Place them in a heat-resistant bowl, cover loosely with plastic wrap, and microwave (600W) for 4–5 minutes. Remove, transfer to a colander, and let cool slightly.

2. For the chicken tenderloins, grasp the tendon, make incisions on both sides of it, and remove it. Pierce the meat all over with the tip of a knife to create holes (to prevent bursting). Arrange on a heat-resistant plate, sprinkle with salt, and drizzle with sake. Cover loosely with plastic wrap and microwave (600W) for 4 minutes.

*Check that the meat is cooked through to the center; if not, heat for an additional 30 seconds.

While still hot, use two forks to shred the meat directly on the heat-resistant plate.

*The meat hardens as it cools; shredding it while hot on the plate allows it to absorb the juices released during cooking, making it tastier.

3. Place ingredients A in a bowl and mix well, breaking up the bonito flakes as you stir. Lightly drain the excess moisture from the cabbage, carrots, and chicken tenderloin, add them to the bowl, and toss everything together.

*Tip: Refrigerate for about 15 minutes and give it another mix; the flavors will meld better, making it even more delicious.

Your "Chicken Tenderloin and Cabbage with Sesame-Miso Dressing" is ready!