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Cooking
Step 1
To make the dressing, combine the mitsukan, mirin, fish sauce, wine vinegar and sesame oil.
Step 2
Shrimp fry in butter with white wine and rosemary in a pan until tender.
Step 3
Basil, dill, parsley, cilantro finely chopped. Cut the carrot into thin slices lengthwise. Cut broccoli and cauliflower into small florets and blanch.
Step 4
Put vegetables, chopped greens, arugula on a plate. Season with dressing and hazelnut oil, add chili.
Ingredients
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