Chicken-asparagus Salad (tori Karashi-ae)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 ounces boneless skinless chicken breasts
• 1 teaspoon sake, plus
• 1 tablespoon sake
• 3/4 teaspoon salt
• 3 cups water
• 6 medium stalk asparagus, cut into 1-inch lengths
• 1 piece lemon rind, 1-inch square
• 3 tablespoons soy sauce
• 1/2 teaspoon prepared japanese mustard

Recipe

• 1 cut chicken horizontally into 1/22-inch thick pieces. place chicken in a small saucepan; sprinkle with 1 tsp sake and 1/2 tsp salt. let stand 10 minutes.
• 2 add 1 cup water to chicken; heat to boiling over high heat. reduce heat to low; simmer until chicken is cooked through, 2 to 3 minutes. drain chicken, reserving 1 tablespoons of the cooking liquid. cool completely.
• 3 heat remaining 2 cups water and 1/4 tsp salt to boiling in medium saucepan; add asparagus. reduce heat to medium, cook 3-5 minutes until crisp-tender. drain asparagus and cool completely.
• 4 cut lemon rind into 1/16-inch strips; reserve. break chicken into 1/2 x 1 inch strips. combine chicken and asparagus in a medium bowl.
• 5 place reserved cooking liquid, remaining 1 tablespoon sake, the soy sauce, and mustard in a small bowl; mix well. pour mixture over chicken and asparagus; toss lightly to coat. divide mixture evenly in 4 small bowls and sprinkle with lemon strips.