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