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Chicken-Asparagus Salad (Tori Karashi-Ae)

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

Ingredients Nutrition


  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.

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