Spring Cabbage and Chicken Tenderloin with Sesame Seed and Soy Sauce Dressing
You only use 3 ingredients for the dressing: "REGULAR SOY SAUCE", white sesame seeds, and sesame oil. This simple dressing brings out tenderness and sweet flavor in spring cabbage and chicken tenderloin.
PREPARATION
- Core spring cabbage and chop into 3cm chunks. Boil water in a pot and add a pinch of salt (extra ingredient). Cook the cabbage for 1-1.5 minutes, and place in cold water. Dry the excess water using paper towels (this recipe reuses the boiled water in STEP2).
- Put the chicken tenderloin in the same hot water. Put the pot over medium heat. Once boiled, cover the pot with lid, turn the heat down, and cook the chicken over the remaining heat for 8-10minutes. Drain the chicken. Once cooled, split into pieces.
- Coarsely ground white sesame seeds in a mortar. Combine "REGULAR SOY SAUCE" and sesame oil in the mortar. Combine and dress STEP1 and STEP2.
| Servings | 2 servings |
|---|---|
| Cooking Time | 15 |
| Calories (1 serving) | 110 Calories |
| Sodium (1 serving) | 0.9 g |
| Author | TADASUKE TOMITA |
Ingredients
150g Spring cabbage
100g Chicken tenderloin
2 teaspoons REGULAR SOY SAUCE
1 teaspoon White sesame seeds
1/2 teaspoon Sesame oil
PREPARATION
- Core spring cabbage and chop into 3cm chunks. Boil water in a pot and add a pinch of salt (extra ingredient). Cook the cabbage for 1-1.5 minutes, and place in cold water. Dry the excess water using paper towels (this recipe reuses the boiled water in STEP2).
- Put the chicken tenderloin in the same hot water. Put the pot over medium heat. Once boiled, cover the pot with lid, turn the heat down, and cook the chicken over the remaining heat for 8-10minutes. Drain the chicken. Once cooled, split into pieces.
- Coarsely ground white sesame seeds in a mortar. Combine "REGULAR SOY SAUCE" and sesame oil in the mortar. Combine and dress STEP1 and STEP2.
