Chicken stock, Shiso Teriyaki, Spicy Ume & Lime, mizuna, 1 soft boiled egg, small knob of ginger(peeled), katsuoboshi, olive oil, sesame seeds, 1 cucumber, 1 large heirloom tomato, 1 medium red onion, soaked wakame.

METHOD:

Soak a small handful of wakame in cold water, wait until it re-hydrates.

In a pot, bring 2L of chicken stock, and 1 cup of Shiso Teriyaki to the boil, roughly chop the ginger and place in the pot. Submerge the chicken breast in the broth, put on a lid, and simmer for 8 minutes then turn off the heat and leave to rest covered for at least 20 minutes.

Meanwhile, make the cucumber ribbons by using a mandolin slicer or simply using a peeler, dice the tomato into chunks, and roughly chop the mizuna and red onion.

Once the chicken is cooked through, remove from the liquid, Slice up the chicken, dress the salad with our Spicy Ume and Lime dressing and place in a bowl.

Garnish with the chicken slices, with a soft boiled egg, katsuoboshi flakes and wakame. Drizzle with olive oil, and sprinkle with sesame seeds.

The leftover chicken broth can also be used as a soup or noodle base. (Fine strain the liquid and keep in the fridge for up to three days). To serve, simply re-heat and add any seasonal veg, meat or noodles you want.