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Hamadaya

Menu

Japanese Salad Bowl

Toss and enjoy the colourful goodness with this savoury and lightly spicy dressing!

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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

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.

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