Tokyo Seafood Salad

INGREDIENTS:

Chef Myron’s
Ponzu Sauce

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

INSTRUCTIONS:

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.

Heat peanut oil to shimmering hot in a pan.
Add fresh seafood (shrimp, crab, scallops, etc.) and sauté until just opaque.

Add a splash of CHEF MYRON’S PONZU SAUCE, toss and sauté just enough to glaze seafood.

Serve mounded on top of Tokyo Salad.