Serves 4 ground chicken 200g Preliminary seasonings sake 1/2 tablespoon A dash of salt �­�X ginger juice 1 teaspoon shiitake mushrooms 4 dried boiled bamboo shoot 60g bean-jelly noodles 50g Welsh onion 5-cm long garlic 1/2 clove red miso paste 1 tablespoon Seasoning mix sake 1 tablespoon soy sauce 2 tablespoons sugar 1/2 tablespoon soup 1/4 cup Salt and pepper - sesame oil 1 teaspoon Vegetable oil - Garnish radishes 4 Lettuce -

1  Mix the ground chicken and the preliminary seasonings in a bowl. 2  Steep the mushrooms in water. Remove the stems and cut into 5-mm square pieces. 3  Soak the jelly-bean noodles in boiling water to steep and cut into short pieces. 4  Mince the Welsh onion and garlic. Cut the bamboo shoot into 5-mm cubes. Cut each radish so that it looks like a flower. 5  Combine the ingredients for the seasoning mix. 6  Remove the core from a head of lettuce. While pouring water in the core, peel the leaves.

1  Pour vegetable oil in a heated wok and cook the Welsh onion and garlic. 2  Add the chicken and cook while separating it. 3  Add the mushrooms, bamboo shoot, bean-jelly noodles and red miso and cook some more. 4  Stir in the seasoning mix and cook until almost all the liquid evaporates, and add the sesame oil. 1 Place some chicken mixture on each leaf of lettuce on a plate. 2 Serve with a radish.