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Seared Chicken Salad with Cucumber, Chile & Goma Dare
| 2 tbsp / 30 ml sake | Marinate chicken in sake | |
| 2 skinless, boneless chicken breasts (about 8 oz / 225 g each) | Season chicken, sear in oil until golden, 6–8 min | Slice chicken, assemble with salad, dress & garnish |
| Salt and pepper to taste | ||
| 1 tbsp / 15 ml vegetable oil | ||
| 1/2 cup / 120 g sesame paste (tahini or ground sesame) | Whisk goma dare sauce | |
| 3 tbsp / 45 ml soy sauce | ||
| 2 tbsp / 30 ml rice vinegar | ||
| 1 tbsp / 15 ml dashi or water | ||
| 1 tsp sugar | ||
| 1 red chile, thinly sliced | Toss cucumber and chile | |
| 1 large cucumber, julienned or thinly sliced | ||
| 1 tbsp / 9 g sesame seeds, for serving | ||
| 2 green onions, thinly sliced, for serving |
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