Chicken and green beans in sesame dressing

japanese cake

These are nothing new but several rather good healthy appetizers. I could make these quickly because I already had cooked chicken breast and cooked green beans.

Traditionally the chicken breast or tenderloin would have been sake steamed but since I had barbecued whole chicken, I removed the tenderloins and hand shredded them into thin strands along the grain of the meat.

I also had haricot vert (small green beans) which I cooked in salted boiling water for a few minutes and let cool quickly. (I prefer using a fan to cool veggies rather than soaking them in ice water because the ice water would make the green beans taste water logged.) Using a fan, the green beans are cooked but still crunchy and keeps its color. I cut the green beans into 1 and 1/2 inch long pieces.


White roasted sesame seeds:  1tsp, although they are pre-roasted, I dry roasted them again in a frying pan and ground them in a Japanese mortar or suribachi until they became somewhat pasty but some of the sesame seeds were just coarsely ground.

White sesame paste (shiro nerigoma): 1 tsp, This comes in a plastic pouch or can.

Sugar, soy sauce and rice vinegar

I put the sesame paste and ground sesame in the Japanese mortar, added sugar (1/2 tsp), soy sauce (1/2 tsp) and rice vinegar (1/3 tsp). I checked the consistency of the dressing, tasted and adjusted the seasoning and liquids. I dressed both the chicken and green beans with the dressing and garnished with more whole roasted sesame seeds.

This is a tried and true good starter to have with for sake.

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