Shiitake and Beansprout Salad

• 100 g sesame oil
• 40 g light soy sauce
• 10 g

Whisk the sesame oil with the soy sauce and miso until the miso has dissolved.

Heat a frying pan over a medium heat, then add the remaining 10g sesame oil and the shiitake mushrooms and fry for 2 to 3 minutes until the mushrooms are just soft. Set aside to cool.

Blanch the beansprouts in boiling salted water for 15 seconds and cool in an ice bath, then drain.

In a bowl,