With the Sushi meal that we created, I wanted to try something else to add to our sushi Buffet. This recipe was a little bit of my own thoughts ad some other dishes that I had tasted before. My mom and my girlfriend have their own recipes for an oriental salad with cabbage, ichiban noodles and a dark soy sauce on top. But I wanted a bit of my own originality in this one, so I experimented a bit.
Not every meal needs to be mind blowing, although it would be something nice to have. This dish is more of a side dish that still tastes good but doesn't attempt to be the centerpiece. Its a great meal for the summer and almost needs to e eaten on the back porch. Serve this with some teriyaki chicken, maybe some pork, or even with a burger and it will fit in nicely.
This salad is a calm cool summer salad. It doesn't have an overpowering flavour, so it's good to serve with something. You may want to add more soy sauce if you like it a little stronger. This recipe was just me trying some stuff out, so if you have any tips let me know!
Soy Sauce - 1 cup
Honey - 2 tbsp
Sugar - A dash
Sesame Seeds - 3 tbsp
Sirachi Hot Sauce - dash
Cook the sesame seeds over the stove on medium high heat. Place in a jar with the other ingredients. Blend all five ingredients together. I used an immersion blender myself to get the sesame seeds to break down more. Refrigerate until ready to serve.
Chicken - 4 cutlets
Cucumber - 1 large one
Cabbage - 1/3 of a head
Bean Sprouts - 2 handfuls
Sesame Seeds - sprinkle
Cut the cucumber into bite size pieces, and salt. Leave for a half hour and then dry with paper towel.
Cook the chicken on the stove until it is golden brown. Let it cool and then shred with a fork. Let cool before placing in salad.
Tear the cabbage into bite size pieces and place in a large salad bowl with the cucumber and bean sprouts. Add the chicken and the dressing and give the salad a good toss. Sprinkle the sesame seeds on and serve!