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Japanese chicken salad with homemade wafu dressing featured img

Japanese Chicken Salad (with homemade dressing)


  • Author: Yuto Omura
  • Total Time: 20 minutes
  • Yield: 2 portions 1x

Description

How to make a light, refreshing and nutritious chicken salad with Japanese style "salad chicken" and homemade soy based dressing. (Serves 2)


Ingredients

Scale

Salad Chicken

  • 250g chicken breast
  • 2 pinches salt 
  • 1 tsp corn starch
  • 1/2 tbsp sake
  • 1 tsp Chinese chicken stock powder (I use Yuki Garasupu)
  • 1/2 tsp salt
  • 1/4 tsp sugar
  • 1 tsp mirin

Homemade Wafu Dressing

  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp sugar
  • 1/2 tbsp white toasted sesame seeds
  • 1/2 tbsp toasted sesame oil
  • 1/2 tbsp olive oil
  • 1/2 tsp garlic paste
  • 1/2 tsp lemon juice
  • 1 pinch white pepper
  • Juices from the chicken

Suggested Salad Ingredients

  • 2 boiled eggs
  • 200g steamed broccoli bitesize florets 
  • 100-150g (4-5 cups) mixed leaf lettuce
  • 100g mini tomatoes (approx 8) halved

Instructions

  1. Dry the surface of the chicken breast with a paper towel.
  2. Stab with a fork all over on both sides.
  3. Sprinkle both sides with a pinch of salt and a light coating of corn starch.
  4. Take a microwavable bowl and add 1/2 tbsp sake, 1 tsp Chinese chicken stock powder, 1/4 tsp sugar and 1 tsp mirin. Mix well. 
  5. Add the chicken breast to the bowl and place cling film loosely over the top. (Alternatively, cover with a microwavable plate.) Microwave for 2 mins on 600W.
  6. Flip the chicken over (be careful of the steam), place the cling film back on and heat for another 2 mins 600w.
  7. Leave the bowl in the microwave and allow the chicken to rest in the steam for 10 minutes. It will continue to cook in the residual heat.
  8. To make the dressing, heat 1 tbsp soy sauce,  1 tbsp mirin and 1 tsp sugar together in a small saucepan. Allow to boil for 30 seconds and then remove from the heat.
  9. Allow the dressing to cool for a few minutes and then transfer it to a small jug or bowl. Add the rest of the sauce ingredients and mix.
  10. Remove the chicken from the microwave and transfer it from the bowl to a chopping board. Allow to cool for 5 minutes and then cut into slices.
  11. Pour the chicken juices from the bowl into the dressing and mix.
  12. Arrange your vegetables in a large bowl and place the chicken on top.
  13. Drizzle with sauce just before serving.
  14. Enjoy!

Notes

To quick steam the broccoli, wash thoroughly, cut into bitesize pieces and place in a microwavable bowl. Add 1 tbsp of water and lightly wrap with clingfilm (or place a plate on top) and microwave for 3 minutes on 600W. Be careful of the steam when uncovering.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Meat
  • Method: Microwaving
  • Cuisine: Japanese

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