Ingredients
For the salad
- 300 g chicken fillet
- potato starch
- 1 dl soy sauce
- 20 g Bresc Ginger puree
- 12 g mirin
- 5 g sesame oil
- 1 small tub sushi ginger (pickled ginger)
- 1 head pak choi
- ½ bunch spring onion
- 1 red sweet pepper
- 1 yellow sweet pepper
- 1 carton mizun lettuce
- 1 takuan (yellow radish)
- 150 g soy beans
- 1 packet nameko
- 0.5 l water
- rice vinegar
- salt
- 50 g wasabi nuts
For the marinade
- 1 dl soy sauce
- 1 dl sake
- 10 g Bresc WOKchilli
- 10 g Bresc WOKginger
- 10 g Bresc Garlic puree
- 0.5 dl water
- dash ginger syrup