Japanese-style Healthy Komatsuna and Fried Tofu Salad with Ginger

• 1 bunch Komatsuna
• 1/3 Carrot
• 1 block Atsuage
• 4 tbsp or more Mentsuyu (3x concentrate)
• 1 dash Grated ginger
• 1 Sesame seeds

1. Pour boiling water over the atsusge to remove the excess oil.
2. Cut it into 0.5-1 cm widths as in this photo.
3. Marinate in sauce.
4. Julienne the carrot.
5. Sprinkle with salt lightly and allow to sit for a while.
6. Squeeze out the excess moisture.
7. Prepare the komatsuna by cutting it in half.
8. Cook the tougher stems first, then add the more delicate leaves.
9. Cook the komatsuna until just tender and rinse with running water to cool.
10. Squeeze out the excess moisture.
11. Cut into 3 cm lengths.
12. Mix the komatsuna, carrot and atsuage with the sauce.
13. Add more mentsuyu if necessary.

komatsuna, carrot, atsuage, ginger, sesame seeds

Taken from cookpad.com/us/recipes/172238-japanese-style-healthy-komatsuna-and-fried-tofu-salad-with-ginger (may not work)