Enoki Mushrooms and Sea Cucumber with Pigeon Breast

Clean the enoki mushrooms and blanch them in cold water.

Bring the water to a boil.

Rinse off the foam and set aside to drain.

Take the pigeon breast.

Tear into pieces.

Cut the sea cucumber into strips.

Blanch the spinach and cut it into sections.

Put all the ingredients together.

Add the enoki mushrooms.

Add salt.

Just mix evenly.

Finished product.