Crispy Crunchy Mizuna and Fried Glass Noodle Salad

1. 1

   Wash the mizuna very well, and cut into 2cm long pieces.

2. 2

   Cut up the harusame noodles with kitchen scissors into 2 cm long bits, and deep fry in 170C oil for about 2 seconds, turn over, then another 2 seconds - a total of 4 seconds.

3. 3

   Put the chicken breast in a heatproof container, sprinkle with sake, cover with plastic wrap and microwave for 3 to 4 minutes at 600 W. Leave with the plastic wrap still on until cool, and then shred it up with your hands.

4. 4

   Combine the very well dried mizuna and the fried harusame noodles, and put on a serving plate.

5. 5

   Top with the chicken and sesame seeds.

6. 6

   Drizzle with the ponzu sauce and swirl on some ra-yu hot sesame oil to finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.