Macrobiotic Deep-fried Tofu and Daikon Radish Leaves Sandwich

• 4 slice Bread of your choice
• 1/2 Aburaage
• 4 to 5 Daikon radish leaves
• 1/4 of snack pack nori seaweed Nori seaweed
• 1 tsp Sesame paste
• 1 dash Water
• 1 dash Soy sauce (optional)
• 1 dash Ume vinegar or salt (optional)

1. Pour hot water over the aburaage to drain the excess oil, and cut in half.
2. I blanch it first to drain the excess oil.
3. Fry in a frying pan until browned.
4. Boil or steam the daikon radish leaves, finely chop, and squeeze out the excess water.
5. Sprinkle with plum vinegar or salt and leave to sit for a while.
6. Cut the nori seaweed in half.
7. Add a little water to the sesame paste, stir to loosen it and add a little soy sauce for flavor.
8. Toast the bread if you prefer.
9. Spread the sesame paste on the bread.
10. Sandwich the aburaage, nori seaweed and daikon radish with the bread, and it's done.
11. This is the aburaage I normally use.
12. It's quite big and rather thick.

bread, aburaage, radish, pack, sesame paste, water, soy sauce, ume vinegar

Taken from cookpad.com/us/recipes/155959-macrobiotic-deep-fried-tofu-and-daikon-radish-leaves-sandwich (may not work)