Ponzu Soy Sauce
We added plenty of select Japanese citrus fruit to our authentic brewed soy sauce. The well-defined tart flavor goes perfectly with shabu shabu, hot pot, steak and gyoza.
Season chicken with pepper.
Tear iceberg lettuce into bite-sized pieces by hand. Parboil asparagus in salt water, and cut diagonally.
Heat vegetable oil in a frying pan. Pan-fry both sides of the chicken from step 1. When cooked, season thoroughly with Ponzu Soy Sauce.
Cut the cooked chicken into bite-sized pieces.
Serve the chicken with cherry tomatoes, iceberg lettuce and parboiled asparagus. Pour the leftover sauce in the frying pan over the chicken.
