for 2 person

Salad

2 tbsp	Fine Food Marushima Shoyu
1 tbsp	roasted peanut oil
1 tbsp	ginger, finely grated
1 tsp	cane sugar
600 g	pak choi, cut lengthwise into slices
100 g	shiitake mushrooms

Dressing

½ tbsp	lime juice
1 ½ tbsp	Fine Food Marushima Shoyu
1 tbsp	toasted sesame oil
1 tbsp	Fine Food Miso Paste
1 tsp	cane sugar
100 g	cherry tomatoes, cut in half
1	red chilli pepper, deseeded, cut into rings
1	spring onion incl. green part, cut into rings
½ bunch	coriander, finely chopped
2 tbsp	sesame seeds, roasted

How it's done

Salad

Whisk the soy sauce, oil, ginger and cane sugar in a bowl, add the pak choi and mushrooms, mix, transfer to the prepared dish.

To cook

Approx. 20 mins. in the centre of an oven preheated to 200°C. Remove, allow to cool slightly.

Dressing

In a bowl, mix the lime juice with all the other ingredients up to and including the cane sugar. Add the tomatoes, chilli pepper and spring onions along with the pak choi and mushrooms, mix and plate up. Sprinkle the coriander and sesame seeds on top.

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