Broccoli and tomato salad with marinated chicken and shiitake mushrooms
4 servings
120 minutes
This salad embodies Japanese culinary philosophy, combining freshness, balance of flavors, and health benefits. Marinated chicken infused with ginger and sesame aroma adds richness to the dish, while shiitake mushrooms provide a light earthy note. Broccoli and green peas contribute a crunchy freshness, and sweet cherry tomatoes create a pleasant contrast. Soy sauce and mirin unite all ingredients into a harmonious ensemble. This salad is suitable for a light dinner or as an exquisite complement to the main course, highlighting the sophistication of Japanese cuisine.
1
Cut the chicken into small pieces and marinate for 1 hour. For the marinade, add ginger, salt, sugar, and sesame seeds to olive oil.
- Chicken: 500 g
- Olive oil: 4 tablespoons
- Ginger: 10 g
- Salt: to taste
- Sugar: 1 teaspoon
- Sesame seeds: 1 tablespoon
2
Boil shiitake mushrooms in water, adding soy sauce and mirin.
- Shiitake mushrooms: 8 pieces
- Soy sauce: 50 ml
- Mirin: 50 ml
3
Boil green peas in salted water.
- Snap peas: 150 g
- Salt: to taste
4
Fry the pieces of chicken in a pan over medium heat.
- Chicken: 500 g
5
Slice the tomatoes into thin slices.
- Cherry tomatoes: 10 pieces
6
Combine chicken with vegetables and mushrooms. Dress the salad with soy sauce.
- Chicken: 500 g
- Cherry tomatoes: 10 pieces
- Shiitake mushrooms: 8 pieces
- Snap peas: 150 g
- Soy sauce: 50 ml
