Japanese｜Mushrooms｜Summer｜Vegetables｜きゅうりと木くらげのかわり白和え
Cucumber and Wood Ear Mushroom in a Unique Tofu Dressing
Culinary Studio Culinary Art 2006.July
Ingredients (Serves 4)
| Firm tofu | 150g - Boil in plenty of water, press to drain to 120g |
| Cucumber | 1 1/2 pieces - Rub with salt, blanch in hot water, cool in cold water, and slice |
| Wood ear mushrooms | 5g - Soak in water for 5 minutes, drain, blanch, cool, and tear by hand |
| Crab sticks | 6 pieces - Slice diagonally |
| Shiso leaves | 5-6 pieces - Thinly slice, soak in water, and drain |
Seasonings for Tofu Dressing
| Firm tofu | 150g - Boil, press to drain to 120g |
| White sesame seeds | 1 tbsp |
| Mayonnaise | 2 tbsp |
| Grated cucumber | Half a cucumber - Squeeze out excess water |
| Salt | 1/2 tsp |
| Vinegar | 1 tsp |
Instructions
- Grind the white sesame seeds in a mortar, add the seasonings for tofu dressing, and mix well. Add the drained tofu and grind further.
- Soak the cucumber in 100cc of water with 1/2 tsp of salt for a while. Squeeze out the water by hand.
- Mix the cucumber, wood ear mushrooms, and crab sticks with the tofu dressing.
- Serve in a dish and top generously with sliced shiso leaves.