Mizuna and Fried Tofu Salad in Ginger Dressing
Flavorful and crispy young sardines and deep-fried tofu.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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After removing the roots from the mizuna, cut into 3 cm (1 in) long pieces. Soak in ice water for a short while, drain and dry.
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Douse the abura-age in hot water to remove some of the oil. Roast in a fry pan without oil. Remove, cut into 3 cm (1 in) widths, then into thin strips.
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Roast the chirimenjako in the fry pan (no oil).
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Mix together (A) forming the dressing.
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Arrange (1) - (3) on a plate and season with the dressing.
Cooking Basics
Since these days high-quality cooking oils are used for deep-frying, it is not always necessary to remove excess oil. However, remove excess oil if there is an odor, and when you want the tofu to thoroughly soak up flavor. For quickly simmered dishes, place the deep-fried tofu into a strainer and pour boiled water all over it. For inari sushi (sometimes called inarizushi, stuffed fried tofu pouches) and simmered dishes with deep flavor, place the deep-fried tofu into boiling water and allow to boil for about 5 minutes before using.
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