Japanese Salad Bowl | Hamadaya

Ingredients

• 2 x 80 g Boneless chicken thighs
• ½ tbsp Hamadaya Japanese Spicy Oden Soup Base
• 40 g Holland peas
• 60 g Carrots, shredded
• 100 g Yellow zucchini, cut into ½-inch cubes
• 60 g Enoki mushrooms
• 2 nos Hardboiled eggs
• 1 Avocado
• Sesame seeds
• Bonito flakes
• 3 tbsp Hamadaya Japanese Spicy Oden Soup Base
• 1 tsp Finely minced garlic
• 1 tsp Grated ginger
• 1 tsp Lime juice
• ½ tsp Sesame oil
• 1 tsp Honey