Chicken Tenderloin with Mustard Soy Sauce (Sasami no Karashiae)

Chicken Tenderloin with mustard soy sauce

I noticed that I posted many fish or sea food foods and less meat foods recently.  Today, I would like to introduce a dish using Chicken.  This menu “Chicken Tenderloin and Mustard Soy Sauce (Sasami no Karashiae) is not traditional food, but my mother cooked well and I like it very much.

If you can’t have tenderloin part, please use chicken breast without skin.  They are closed part and perhaps it will be similar result.

Ingredients (for 2):

  • 80g Chicken Tenderloin
  • Japanese Honeywort (Mitsuba)
  • Soy Sauce
  • Mustard

How to make:

1) Cut Chicken Tenderloin about 4 to 5 cm long.  Boil the chicken in water for about 10 to 15 min.  (until chicken is boiled).  When it’s boiled, pick out and leave for a while.
Chicken Tenderloin / Sasami
2) Cut Mitsuba about 3cm long.  Mix Soy Sauce and Mustard well.
MitsubaMustard Soy Sauce
3) Tear off chicken meat with fingers.
4) Mix every thing in a bowl.
Sasami no Karashiae

Before serving, it would be better to make it cold in the fridge.  It will be a good and healthy side dish for hot summer.
Mitsuba may not be available out of Japan.  If so around your area, I think using Watercress will be good instead.

I don’t care about the the amount of Soy Sauce or Mustard.  It is usually appropriate.  Also Japanese Mustard (Karashi) is more spicy than French style mustard.  If spicy mustard like Japanese Karashi is not available, Wasabi (Japanese Horseradish) will be substitute.  Please make the sauce as you like.

By the way, the name of Sasami is very different from other meats such as pork or beef.  We call tenderloin of pork or beef is as “Hire” or “Fillet”.  But only in case of chicken, it is called “Sasami”.  “Sasa” means bamboo leaves and “mi” means meat.  The shape of chicken tenderloin similar to Sasa therefore it is named so.

As you know, tenderloin has less fat.  And this menu is not using any oil.  So it is really healthy.

Enjoy meal!



2 Responses to “Chicken Tenderloin with Mustard Soy Sauce (Sasami no Karashiae)”

  1. This dish sounds very nice for hot summer days and it is so easy to prepare. I would like to put some of it between two bread slices (sandwich). So real dijon (hot french) mustard is less spicy (hot?) than japanese mustard, interesting. I always thought they would nearly taste the same, don’t know why, just a guess, because I did not sense any big difference. Maybe my tongue was too numb (laugh). Recently I bought some US american mustard spiced up with hot chili, I will give this a try. Thank you for sharing.

    • Thank you for your comments, Kiki.
      It’s a very good idea to make sandwich with this dish. I have not had such a good idea.
      I will make it!

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