It's a rather light but refreshing cold dish thanks to shiso leaves. For heavier taste, you can always incorporate grated garlic or grated ginger for that extra kick of aroma. I actually served it with spicy curry, in case Mister at home can't take on the heat any longer and need a brush of cold soothing dish to eat along with.
Shiso tomato okra and chicken cold dish -
Ingredients?
- 10 shiso leaves
- 8 to 10 okra
- 10 chicken tenders
- 2 medium tomatoes
- 1 pack white beech mushroom
- 1 tablespoon roasted white sesame seeds
- 4 tablespoons triple-condensed tsuyu
- 2 tablespoons lemon juice
- 1 tablespoon mirin
How?
Julienne then fine chop the shiso leaves. Dice the tomatoes. Remove the tougher bottom of the white beech mushroom. Remove tendons from the chicken tenders.
Prepare a medium small pot of water and bring to a boil. Transfer the okra over and cook for about a minute. Drain and set aside till cool enough to handle by hand. Or you can dip the okra in icy cold water for a bit then drain out the liquid.
Fill up the water and bring to a boil again. Cook the mushroom for about a minute. Drain and set aside till cool enough to handle by hand, or go with the dip in icy cold water method.
Lastly, fill up the water again and bring to a boil. This time, cook the chicken tenders till fully cooked-through. Drain and wait till the meat cools down.
Destem and slice the okra. Chop the mushroom into smaller pieces. Cut the chicken into smaller chunks.
Transfer the okra, mushroom, chicken, tomatoes, and shiso to a big bowl.
Add in 4 tablespoons of Japanese tsuyu, 2 tablespoons of freshly squeezed lemon juice, and 1 tablespoon of mirin. Mix till blended. Taste and see if need more seasonings, or add extra grated garlic or ginger if preferred.
Store in the fridge for about an hour before serving, but of course you can serve under semi-cool room temperature also. Transfer to serving dish and sprinkle some toasted white sesame seeds on top.
You don't necessarily need to boil the okra, but if not doing so, remember to rub the okra with some salt for a smoother bite. Rinse off the salt and pat dry before slicing the okra.
You can also serve this dish with an raw egg yolk in the middle. Simply break the yolk and mix together with all the ingredients for a fuller bite. However, if raw yolk is involved, make sure to finish it as soon as possible and don't put the dish back to the fridge. Only add the yolk for the portion that can be consumed right away.
Other cold side dish recipes:
- Japanese side dish using satsuma age and konjac
- Bean sprouts cold dish with spicy fermented bean paste 涼拌豆芽
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