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Nuggets with Asian Garden Salad & Sesame Miso Dip



For the Asian Garden Salad

Rice vinegar 50ml
Mirin 20ml
Soy Sauce 20ml
Vegetable Oil  250ml
Sesame Oil  50ml
Garlic  1 clove
Shallot 1 tablespoon
Apple  1 tablespoon
Sugar  1/2 teaspoon
Pepper  1/4 teaspoon
Water 100ml
Washed Lettuce Mix  150gm
Crispy Rice Noodles 20gm
Cherry Tomatoes 10pc
Edamame  50gm
Sunflower Sprouts  50gm
Crispy Garlic  20gm

For Miso Sesame Dip
Mayonnaise (Japanese/Kewpie)  200ml
White Miso   1 tablespoon
Sesame Oil   1 tablespoon
Garlic Powder   1/2 teaspoon
Sesame Seeds  1 teaspoon
Lemon Juice/Rice Vinegar 1/2 teaspoon

How to do

1. For Vinaigrette:                
Combine all ingredients in a blender or food processor and blend until emulsified    Taste adjust salt and pepper if desired                
2. Salad: Toss lettuce, edamame, sprouts and tomatoes with 75ml vinaigrette          Top with crispy garlic and rice noodles                
3. For Dip: Whisk together all ingredients in a bowl. Top with additional sesame seeds before serving. Both can keep in refrigerator for up to 1 week. Enjoy!                

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