Supervisor／Akiko Tomoda
Green Ethnic Salad with Kawamata Shamo and Coriander
Green Ethnic Salad with Kawamata Shamo and Coriander
Enjoy an "aromatic salad" combining Asian herbs and Kawamata Shamo with fresh sake.
[Ingredients (for 2 people)]
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Kawamata Shamo: 1/2 breast (tenderloin recommended)
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Cucumber: 40g
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Coriander: 20g
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Asparagus: 1 stalk
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Myoga ginger: 1
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Long onion (negi): 5cm (use white part)
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Salad oil: to taste
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[A] Lime juice: 1 tbsp
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[A] Nam pla (fish sauce): 1/5 tsp
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[A] Grated garlic: 1/5 tsp
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[A] Sugar: 1/2 tsp
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[A] Salt: a pinch
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[A] Rice oil: 2 tsp
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[A] Sesame oil: 1 tsp
[Instructions (Time required: approx. 15 minutes)]
- ①Boil the Kawamata Shamo, let it cool, and shred it finely by hand.
- ②Cut the coriander into bite-sized pieces. Julienne the cucumber, myoga ginger, and long onion. Slice the asparagus diagonally and sauté it in a frying pan with salad oil.
- ③Arrange the ingredients from steps ① and ② in a bowl in a balanced way, then pour the dressing [A] over them.
You can use lemon instead of lime
You can also use seasonal citrus fruits like yuzu or kabosu. Feel free to try out various aromatic combinations!
Sake that goes well with this dish...
Fresh, aromatic vegetables pair well with clean, light, and refreshing sake. This is because the invigorating green flavors create a pleasant harmony with the crispness of the sake. For this, we recommend coriander, a popular aromatic vegetable. Japanese herbs like myoga ginger and long onion actually blend seamlessly with ethnic ingredients, enhancing the appeal of a refreshing sake. This "Green Ethnic Salad with Kawamata Shamo and Coriander" combines these characteristically Asian aromatic vegetables with Fukushima's renowned high-quality chicken, Kawamata Shamo, in a fresh salad. The flavor of nam pla and the juicy acidity of lime add an ethnic accent. Perfect for when you want to enjoy a casual meal.
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Recipe & Cooking／Mao Nishioka
Text / Kyoko Kato Photo (Food) / Taku Fukuoka