Burdock, Carrot and Chicken Salad

Ingredients:

Organic Carrot - wash, wipe dry and shredded
Burdock - wash, use back of knife to remove skin, then shredded
Chicken thighs - steam until cooked. After cool down, shredded **
Sesame  - some for grinding
Sesame - some for garnish on top
Sesame Oil - choose a fragrant one
Sesame Salad Dressing of your choice

** for Vegetarian version, replace chicken with shredded 素雞

How to Make:

1. Stir fried the burdock in a frying pan adding a dash of soy sauce, mirin, Japanese cooking wine and sugar - i think around 5 minutes.

2. Add the shredded carrots to the frying pan, mix well with burdock for around 2 minutes. As we want to keep these all crunchy.

3. Drain the water/oil from the above mixture. Once cool down, can keep at fridge.

4. Before serving, best to take them out from fridge for a short time so they will not be too cold. Mix the shredded chicken thighs, the burdock and carrot mixture with the grounded sesame, sesame oil and sesame salad dressing to your liking. Garnish sesame on top and ready to serve.

Enjoy with a nice glass of sake!