Vegetables with Tofu Dressing Recipe

A very light side dish composed of traditional Japanese vegetables mixed with a tofu dressing.

Cooking time

20 minutes+

Calories

83kcal

Sodium

0.3g

Nutrition facts are for one serving.
Time to rehydrate dried shiitake mushrooms is not included in the cooking time.

Ingredients(Servings: 2)

Directions

Cut carrot and daikon radish into fine, thin strips. Dust with salt, then lightly rinse and place in a colander to dry.
Reconstitute the shiitake mushroom, then simmer in (A).
Cut the yam cake into thin strips. Quickly heat in a pan, then allow to cool. Boil the trefoil, then cut into 3 cm (1 in.) pieces.
For the dressing, squeeze the water out of the tofu by covering with a cutting board or with a light weight. Heat the sesame seeds until aromatic. Grind them until they release oil. Next, add the miso and mash in the seeds, then add the tofu and mash in. Finally, add the sugar and mirin and mix well.
Mix together (1)-(4) and serve.

Cooking Basics

Carrots - julienned

Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.

Daikon radish - julienned

Peel the daikon radish and cut into 4 to 5 cm (1.5 to 2 in.) long pieces. Slice into 1 to 2 mm (0.1 in.) thick planks, stack by sliding these gradually, and then slice up into thin sticks from end to end.

Yam cake - parboiling

If you quickly place the yam cake into boiling water (parboil) the distinct odor of the yam cake will be removed, flavor and seasonings will be soaked up easier, and the rubbery texture will be refreshed. The appropriate boiling time is for 2 to 3 minutes in water that is at a rolling boil. Avoid over-boiling as this will result in hard yam cake.

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