Serves 2 – Prep time: 15 mins | Cook time: 10 mins
25-30g dried shiitake mushrooms, rehydrated
1tbsp fresh soy sauce
175g cooked edamame beans
3 radishes, sliced
1 chilli, finely sliced
Sprinkle of sesame seeds
For the dressing:
2tbsp fresh soy sauce
2tbsp rice vinegar
1tbsp fresh ginger, grated or minced
1tsp white sesame oil
The night before, rehydrate the shiitake mushrooms in a bowl of cold water and store in the fridge.
1. For the dressing, blend all ingredients together.
2. Once the mushrooms are rehydrated, finely slice them and pan fry with a splash of sesame oil and the 1tbsp soy sauce until cooked.
3. Toss the watercress, edamame beans, radish and chilli in a bowl. To serve, arrange this on a plate, top with the cooked mushrooms and drizzle with the dressing.
4. Finish with a sprinkle of sesame seeds for added flavour and crunch