Banbanji (Chilled Chicken and Cucumber Salad)

Banbanji (Chilled Chicken and Cucumber Salad)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 252.3
  • Total Fat: 9.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,564.6 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 5.1 g
  • Protein: 20.2 g

View full nutritional breakdown of Banbanji (Chilled Chicken and Cucumber Salad) calories by ingredient
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Introduction

This is a traditional Japanese recipe that is best eaten in the summer on those hot days. I've converted this to vegan. This is a traditional Japanese recipe that is best eaten in the summer on those hot days. I've converted this to vegan.
Number of Servings: 4

Ingredients

    2 chicken breasts
    2-3 slices fresh ginger
    1 btsp sake
    1/2 tsp salt
    1/4 lb bean sprout
    1-2 cucumber
    3 tbsp mirin
    3 tbsp soy sauce
    3 tbsp rice wine vinegar
    1/2 c. sesame seeds

Directions

Boil water in a pan. Add sake, salt, ginger and chicken in pan. Boil until cooked. Cool chickena nd tear into thin strips. Boil bean sprouts in pan for a min and drain. Cut cucumber into thin strips. Grind sesame seeds well and add soy sauce, mirin, rice wine vinegar. Stir the sauce well. Spread bean sprouts and cucumber on plate. Top with chicken and pour sauce over all of it.

Number of Servings: 4

Recipe submitted by SparkPeople user BREW99.

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  • This looks great - hope to try it soon - 1/4/18

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