Spinach and Mentaiko Salad
Ingredients(Servings: 2)
Directions
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Boil the spinach in lightly salted water then place into cold water and drain. Remove the roots, cut into 4 cm (1.6 in) lengths and season with soy sauce.
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Place a plate on top of the tofu to remove excess moisture and pat dry.
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Remove the thin outer skin from the mentaiko.
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Make puree from (2), (3) and (A) in a blender.
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Pour (4) onto (1) and serve immediately.
Cooking Basics
Add salt to plenty of boiling water to achieve salt concentration of about 1 - 2%, then add in the greens from the roots. After boiling for about 20 seconds, remove into cold water.
Wrap tofu in paper towel and set aside for 15 to 20 minutes. This method works best if the tofu is cut into the desired sized pieces beforehand to remove excess moisture.
Or wrap tofu in paper towel, place on a tray or other suitable surface and place a weight of 500~1000 g (17.7~35.3 oz.) on top and set aside for about appropriate minutes to release as much moisture as possible.
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