Mekabu Seaweed, Chicken Tender and Cucumber Salad Recipe

Cooking time: 10 minutes

Servings: 4 servings

Ingredients:

2 Teaspoons dried Mekabu seaweed(4 Grams of dried Mekabu seaweed when rehydrated will blossom 10 times in size )

4 chicken breast tenders

2 Japanese cucumbers

1 Tablespoon Sake(Rice wine)

1/4 Teaspoon salt

3 Tablespoons rice vinegar

1 Tablespoon sesame oil

1/4 Teaspoon soy sauce

1 Teaspoon sesame seeds

3 Tablespoons of corn(50 grams of fresh cooked, canned or thawed frozen corn kernels)

Black pepper to taste

Instructions:

1.

Hydrate dried Mekabu seaweed in water for 10 minutes. Drain excess water and stir it a bit to thicken the texture and make it slimy.

2.

Slice cucumbers in Julienne strips with a sharp knife or slicer. Stir in salt and let sit for 5 minutes and squeeze to drain excess water.

3.

Boil Chicken breast tender strips on low heat in a pot of water with the salt and sake for 5 minutes and let cool. Locate tendon and remove it easily by placing the tip of the tendon between the slot of a fork and pulling it with a paper towel. Make thin tender strips using your fingers.

4.

Prepare salad bowl to make salad dressing by blending together rice vinegar, soy sauce and sesame oil together.

5.

Add in the prepared cucumbers, Mekabu seaweed and corn to the salad dressing and mix well and top the mixture with sesame seeds and black pepper to your liking.

5.

Enjoy!