This recipe says Spring vegetable salad, but you can really use any veggies, you might just have to adjust the seasoning a bit. Regardless, this is such a nice light salad, perfect for an outdoor BBQ or as a starter.
Asparagus, steamed, sliced into 2 inch pieces
Fava beans, blanched and peeled
8 meduim shiitake mushrooms (boiled in Dashi, organic soy sauce from Yugeta Shoyu or Yamaki Jozo and sake)
8 chicken tenders or 2 breast sliced (cooked in 1 tablespoon sake, 2 tablespoons organic soy sauce from Yugeta Shoyu or Yamaki Jozo, 1 tablespoon sugar & black pepper to taste)
For the Dressing
1 tablespoon karashi mustard
1 tablespoon extra virgin olive oil
2 tablespoons organic soy sauce (from Yugeta Shoyu or Yamaki Jozo)
1 ½ or 2 tablespoons Iio Jozo premium rice vinegar or Iio Jozo Akasu (Red Vinegar)
1 or 2 teaspoons sugar
Black pepper, to taste
Add the dashi, soy sauce and sake to a small sauce pan and bring to a boil over medium-high heat. Add the mushrooms, reduce heat to a simmer and cook for 5 minutes.
In a frying pan, heat the sake, shoyu and sugar. Then add the chicken tenders and cook until chicken is fully cooked, about 4 to 8 minutes.
To make the dressing, mix together the karashi and the olive oil. Then whisk in the remaining ingredients.
Toss the vegetables, chicken and dressing together, be sure to use a touch of the mushroom and chicken cooking liquids. Place the dressed chicken and vegetables on top of a bed of salad greens.