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We hope you got insight from reading it, now let’s go back to chicken tender and cucumber salad with umeboshi mayonnaise recipe. To cook chicken tender and cucumber salad with umeboshi mayonnaise you need 7 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise:
- Take 2 Chicken tenders
- Prepare 1 dash Sake
- Get 1/2 Cucumber
- Provide 1 dash Salt (to rub in the cucumbers)
- Get 1 tbsp ◎ Mayonnaise
- Get 1 ◎ Umeboshi
- Use 1/3 tsp ◎ Kombu tea granules (optional)
Steps to make Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise:
- Poach the chicken tenders in water with a little sake in it, cool and shred. If there are any sinews, remove them. Cut the cucumber thinly (or julienne) and rub in with a little salt. Squeeze out tightly.
- Take the pit out of the umeboshi and chop into a paste. Combine with the other ingredients marked ◎ (mayonnaise, kombu tea granules) in a bowl and mix well. The kombu tea granules will dissolve if you mix well. If you don't have it, use dashi stock granules instead.
- Add the chicken and cucumber from Step 1 to the mixture from Step 2. This goes better if you use a rubber spatula. Taste and adjust the seasoning if needed with salt and pepper.
- Put on a serving plate and garnish with bonito flakes (not listed).
- Variation: Also delicious with 1 tablespoon of Parmesan cheese. Taste and adjust.
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