Sunday, July 15, 2012

Salad with Breaded Chicken and Wasabi Mayonaise

This is Ben and my epitome of cross cultural cuisine. I'm sure we're not the first people to invent this recipe, but I though I would share it anyways. The Japanese part of the cuisine is really just the ingredients (though you can easily find all the ingredients anywhere), the preparation is entirely western.

3 components
Really anything goes here but I definitely recommend having cucumber in it, it just goes so well with wasabi.

Salad Dressing
Rice vinegar
Wasabi Powder

Place about 1/2 table spoon of wasabi powder in a bowl, add just enough rice vinegar to turn it into a green syrupy liquid. Add mayonaise to taste (for those of you who don't like spicy food, add enough mayonaise that the dressing is nearly white, about 5 tablespoon, the wasabi will actually taste fairly sweet but aromatic at that point)

2 Chicken Breasts
1 Egg
Dried bread crumbs (We like panko; Japanese bread crumbs and they are easy to find in America, they have a crunchier texture )

Make sure your chicken is skinless and boneless.
Mix liberal amounts of salt and pepper into your bread crumbs. Put the egg in a shallow bowl, and beat till the eggs are a fairly consistent texture.
Flour the chicken. Wash the chicken in the beaten eggs. Then Coat with panko mixture.
In a lightly oiled and heated skillet, place the chicken breasts. Saute on each side until the panko gains some color.
Crisp up the breading by putting it in a broiler (or heated oven) for a few minutes.

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