Autumn｜Vegetables｜Western｜大根と焼き揚げのブルーチーズ和え
Daikon and Grilled Tofu Tossed with Blue Cheese
Culinary Studio Culinary Art 2006.October
Ingredients (Serves 6)
| Daikon radish | 100g - Cut into 3cm thin strips. Sprinkle with a pinch of salt, rub gently, rinse with water, and squeeze dry. |
| Long eggplant | 50g - Julienne, soak in water with a few drops of vinegar, and drain. |
| Mizuna (Japanese mustard greens) | 50g - Cut into 5cm lengths and drain. |
| Fried tofu (aburaage) | 2 pieces - Grill both sides in a frying pan until crispy. Lightly brush with soy sauce, then grill again until crisp, taking care not to burn. |
| Soy sauce | 1 tsp |
Blue Cheese Sauce
| Blue cheese | 50g |
| Vinegar | 2 tbsp |
| Olive oil | 3 tbsp |
| Salt | A pinch |
Instructions
- Mix blue cheese with vinegar and olive oil to make the sauce.
- Combine the daikon, eggplant, mizuna, and grilled tofu, and toss lightly with the blue cheese sauce from step 1.