Toss and enjoy the colourful goodness with this savoury and lightly spicy dressing!
Japanese Salad Bowl
Japanese Salad Bowl
Preparation Time:
5 mins
Cooking Time:
5 mins
Serving Size:
2 pax
Ingredients
2 x 80 g Boneless chicken thighs
½ tbsp Hamadaya Japanese Spicy Oden Soup Base
40 g Holland peas
60 g Carrots, shredded
100 g Yellow zucchini, cut into ½-inch cubes
60 g Enoki mushrooms
2 nos Hardboiled eggs
1 no Avocado
For The Garnishing
- Sesame seeds
- Bonito flakes
For The Dressing
3 tbsp Hamadaya Japanese Spicy Oden Soup Base
1 tsp Finely minced garlic
1 tsp Grated ginger
1 tsp Lime juice
½ tsp Sesame oil
1 tsp Honey
Method
1.
Marinate chicken thighs with ½ tbsp Hamadaya Japanese Spicy Oden Soup Base.
2.
Place all the ingredients for the dressing in a bowl, mix well and chill in the refrigerator.
3.
Fry the chicken and set aside to cool.
4.
Blanch all the vegetables, drain and set to cool.
5.
In 2 serving bowls, arrange the vegetables, egg and chicken creatively, then chill in the refrigerator.
6.
Just before serving, slice the avocado and add to the serving bowl, drizzle with the dressing, and garnish with sesame seeds and bonito flakes.