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Spring Vegetables & Chicken Salad

A bright spring salad of simmered shiitake, soy-glazed chicken, asparagus and fava beans over greens, tossed in a tangy karashi mustard dressing. Swap in whatever vegetables are in season. Good for lunch, as a starter or next to grilled food.

Serves: 4

Ingredients

For the salad

• ¼ cup Dashi
• 3 tablespoons Yamaki Jozo Organic Soy Sauce, divided
• 2 tablespoons sake, divided
• 8 medium fresh shitake mushrooms, whole
• 1 tablespoon sugar
• Black pepper to taste
• 4 chicken tenders, left whole or 2 breasts, sliced lengthwise ¼-inch thick
• ½ Ib. asparagus, steamed and sliced into 2 inch pieces
• ½ Ib. fava bean pods, blanched and peeled
• 4 to 6 oz. salad greens (arugula, spring mix, or similar)

For the dressing

• 1 tablespoon prepared Yamasei Organic Karashi Mustard
• 1 tablespoon extra virgin olive oil
• 2 tablespoons Yamaki Jozo Organic Soy Sauce
• 1½ to 2 tablespoons Kono Akasu Red Vinegar (or Iio Jozo Akasu Red Vinegar Premium if available)
• 1 or 2 teaspoons sugar
• Black pepper, to taste

Method

1. In a small saucepan, bring the dashi with 1 tablespoon each of soy sauce and sake to a boil. Add the mushrooms, lower to a simmer and cook about 5 minutes until tender. Once cool enough to handle, slice them ¼ inch thick.
2. In a frying pan, warm the rest of the sake and soy sauce (1 tablespoon and 2 tablespoons) with the sugar and a little black pepper. Simmer the chicken in it for 4 to 8 minutes until cooked through.
3. For the dressing, stir the karashi into the olive oil, then whisk in the remaining dressing ingredients. Taste on a salad leaf and adjust with more vinegar, sugar or pepper.
4. Toss the vegetables and chicken with the dressing plus a splash of the mushroom and chicken cooking liquids, and pile it over the greens.

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