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
In a large salad bowl toss Arctic Surf Clams, ginger, turnip, and jellyfish with vinaigrette.
Place all the ingredients in a mixing or salad bowl and whisk until completely homogeneous. Adjust seasoning with salt and pepper.
Bring mixture onto a serving plate, garnish with chopped green onion and cilantro. Serve.
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