3 tbsp. sake (rice wine) or sherry 1 tsp. tsp. light miso (soy paste) 1/2 tsp. tsp. wasabi (horseradish) powder 1 tsp. tsp. tsp. umeshu vinegar (a very salty vinegar made from pickled Japanese anic plums.
Rub the meat with 1 tbsp. each of soy sauce and sake and let it sit for half an hour. Then place in a saucepan in the shallow boiling clear soup. Poach at lowest temperature for 5-8 min. Cool in the broth. Cut the asparagus spears, which have been peeled off at the bottom, diagonally into 5 cm long pieces. Cook in boiling hot salted water for about 5 min until crisp, cooking the tips for only 2 min. Blend the eggs with 1 tsp each of soy sauce and sake, and the sesame oil, but do not whisk until creamy. In a frying pan brushed with oil, cook narrow omelets until almost translucent. Stack omelets alternately with lettuce leaves and roll up. Cut crosswise into thin strips.
Stir through 2 tbsp. oil, 1 tbsp. soy sauce, 1 tbsp. sake, miso and wasabi powder, adding a few drops of clear soup, until a creamy vinaigrette is formed. Season with umeshu vinegar and sugar to taste.
Cut the chicken into thin slices, mix all ingredients and dress with the marinade.
You can arrange everything on plates ready to serve. And as soon as the guests have gone to the table, you only need to brush the individual ingredients thickly with marinade. If you double the ingredients, you will have a
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