To make the dressing, combine the mitsukan, mirin, fish sauce, wine vinegar and sesame oil.
Shrimp fry in butter with white wine and rosemary in a pan until tender.
Basil, dill, parsley, cilantro finely chopped. Cut the carrot into thin slices lengthwise. Cut broccoli and cauliflower into small florets and blanch.
Put vegetables, chopped greens, arugula on a plate. Season with dressing and hazelnut oil, add chili.