Rika's TOKYO CUISINE: Rika's Power Salads

Learn about easy, delicious and healthy cooking with Chef Rika! Featured recipes: (1) Rika's Beef and Fresh Leaves Salad (2) Poached Chicken Breast and Boiled Vegetable Salad.

(1) Rika's Beef and Fresh Leaves Salad

Ingredients (Serves 2)
450 g beef (sirloin or chuck eye roll)
4.5 g salt
Olive oil
10 butterhead lettuce leaves
8 snap peas
1 tomato (thin sliced)
1 Japanese turnips (thin sliced)
Wakame seaweed

For the dressing:
3 tbsp sushi vinegar
3 tbsp sesame oil (or olive oil)
3 tbsp soy sauce
1 tsp wasabi paste

1. Sprinkle salt over the beef, each side and leave for 10 minutes.
2. Heat the pan to high. Warm the olive oil and butter. Cook the beef on all sides for a minute. Turn the heat to very low and cook all sides for 30 seconds each. Turn off the heat and cook with residual heat.
3. Place the beef on a paper towel to remove any excess fat. Wrap and cover in a plastic bag and put it in cold water.
4. Cut the vegetables. Blanch the snap peas in salted water. Reconstitute dried wakame.
5. Slice the beef.
6. Make the dressing. Mix everything together and serve.

(2) Poached Chicken Breast and Boiled Vegetable Salad

Ingredients (Serves 2)
140 g chicken breast
1/2 cabbage
1/2 lettuce
1/2 cauliflower
Shiso leaves

For the dressing:
2 tbsp sushi vinegar
2 tbsp olive oil
2 tbsp ground sesame seeds
2 tbsp mayonnaise

1. Shred the cabbage and lettuce. Blanch them in boiling water for 30 seconds.
2. Make incisions in the cauliflower's core and break the head into florets. Boil.
3. Cook the chicken in boiling water on low heat for 7 minutes. Turn off the heat. Let it cook using residual heat, for 3 minutes.
4. Make the dressing. Mix everything together, except the shiso leaves. Serve with the shredded shiso leaves.