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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat water in a steamer. | 2. Rub salt on the chicken and put the pieces in a deep soup bowl, then pour sake over them. Place the bowl in the steamer and steam for 20 minutes. Let stand to cool. Refrigerate in the liquid, covered, for 3 hours to overnight. | 3. When completely cool, place thighs skin side down on a cutting board. Carefully make an incision in the chicken meat and remove the bone, holding the meat together. Cut the boned thigh into 1/4 inch slices. | 4. Cut green onion and cucumber into 2-inch long julienne strips, and put them into a bowl of ice water to crisp. Put the grated ginger in a small bowl and add soy sauce. Set aside. | 5. Drain the vegetables. Arrange cucumber and green onion strips in mounds and arrange the sliced chicken meat against them decoratively. Accompany with small individual dishes of soy sauce-ginger mix for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1	teaspoon		-	-	-	-
chicken thigh	4			7972.8	14.3148	173.5896	801.4476
sake	3	tablespoons		-	-	-	-
green onion	1			19.17	4.0754	0.6887	0.3337
european cucumber	1/2	seedless	seedless	-	-	-	-
gingerroot	2	tablespoons	peeled grated	-	-	-	-
soy sauce	4	tablespoons		33.92	3.1552	5.2096	0.3648

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.