This is a small starter dish I made from leftovers and it was not bad.
I made a sautéed chicken breast a few days ago using a technique I saw on-line which results in a very moist chicken breast when cooked. Essentially, the chicken breast was cut into bite sized pieces. It is then pounded to break some of the muscle fiber and then kneaded with a small amount of “shiro-dashi” 白出し, sake and potato starch. It is left to sit for 10-15 minutes. I then pan fried both sides. It appears the chicken breast was more flavorful and more moist than when cooked by other methods but any cooked chicken will do for the salad I am describing here..
For this small salad, I added the cooked chicken. I also cut American mimi-cucumber in snake belly or Jabara 蛇腹 and then cut into 1 inch chunks. I finely chopped pickled myouga 茗荷. I mixed the chicken, cucumber and pickled myouga and dressed them with some pickling sweet vinegar. I placed baby arugula on the bottom of a shallow glass bowl, I placed the mixture of the chicken, cucumber and myouga on top. I also placed a dab of “moromi-miso” 諸味味噌 and garnished it with a pickled myouga.
Each items has its own flavor and the gentle taste of sweet vinegar was complimented by the nutty, sweet and slightly salty flavor of moromi miso.