Vegetable and Chicken Salad Recipe


Asparagus, steamed, sliced into 2 inch pieces

Fava beans, blanched and peeled

8 meduim shiitake mushrooms (boiled in Dashi, organic soy sauce and sake)

Salad greens

2 Chicken breasts sliced (cooked in 1 tablespoon sake, 2 tablespoons organic soy sauce, 1 tablespoon sugar & black pepper to taste)

For the Dressing:

1 tablespoon mustard

1 tablespoon extra virgin olive oil

2 tablespoons organic soy sauce 

1 ½ or 2 tablespoons Rice Vineger or Potato Vinegar

2 teaspoons sugar

Black pepper, to taste


Vegetable and Chicken Salad Recipe

1. Add the dashi, soy sauce and sake to a small sauce pan and bring to a boil over medium-high heat.  

2. Add the mushrooms, reduce heat to a simmer and cook for 5 minutes.

3. In a frying pan, heat the sake, shoyu and sugar.  

4. Then add the chicken and cook until chicken is fully cooked, about 4 to 8 minutes. 165F

5. To make the dressing, mix together the karashi and the olive oil.  

6. Then whisk in the remaining ingredients.

7. Toss the vegetables, chicken and dressing together, be sure to use a touch of the mushroom and chicken cooking liquids. 

8. Place the dressed chicken and vegetables on top of a bed of salad greens.