Shredded lettuce or mixed garden greens
Washed and de-husked mung bean sprouts
Slivered fresh shiitaki mushrooms
Roasted Sesame Seeds
1/4 C. peanut oil
Toss shredded lettuce or mixed greens. Add mung bean sprouts and fresh shiitaki slivers.
Dress to taste with CHEF MYRON’S PONZU SAUCE.
Garnish with a sprinkle of roasted sesame seeds.
Add a splash of CHEF MYRON’S PONZU SAUCE, toss and sauté just enough to glaze seafood.
Serve mounded on top of Tokyo Salad.