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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
-
Sesame seeds
-
Bonito flakes
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
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.
