Chicken-Asparagus Salad (Tori Karashi-Ae)

A Japanese recipe for springtime from The Japanese Cooking Class Cookbook.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  ounces boneless skinless chicken breasts
• 1  teaspoon sake, plus
• 1  tablespoon sake
• 3⁄4 teaspoon salt
• 3  cups water
• 6  medium  stalk asparagus, cut into 1-inch lengths
• 1  piece lemon rind, 1-inch square
• 3  tablespoons soy sauce
• 1⁄2 teaspoon  prepared japanese mustard

Directions

1. Cut chicken horizontally into 1/22-inch thick pieces. Place chicken in a small saucepan; sprinkle with 1 tsp sake and 1/2 tsp salt. Let stand 10 minutes.
2. Add 1 cup water to chicken; heat to boiling over high heat. Reduce heat to low; simmer until chicken is cooked through, 2 to 3 minutes. Drain chicken, reserving 1 tablespoons of the cooking liquid. Cool completely.
3. Heat remaining 2 cups water and 1/4 tsp salt to boiling in medium saucepan; add asparagus. Reduce heat to medium, cook 3-5 minutes until crisp-tender. Drain asparagus and cool completely.
4. Cut lemon rind into 1/16-inch strips; reserve. Break chicken into 1/2 X 1 inch strips. Combine chicken and asparagus in a medium bowl.
5. Place reserved cooking liquid, remaining 1 tablespoon sake, the soy sauce, and mustard in a small bowl; mix well. Pour mixture over chicken and asparagus; toss lightly to coat. Divide mixture evenly in 4 small bowls and sprinkle with lemon strips.