250 g Arctic Surf Clams (julienned)
2 tbsp ginger (julienned)
1 cup turnip (peeled and julienned, marinate for 15 minutes. with 1 tsp. of salt and drained dry)
1/2 cup ready-to-eat Jellyfish
1 tbsp green onion (diced)
1 tbsp cilantro (chopped)
1 tbsp Japanese sweet cooking wine
1 tbsp Japanese sake
1 tsp rice wine vinegar
1 tbsp chicken broth
1 tbsp sesame seed oil
pinch salt and pepper to taste
