Japanese food｜Seafood｜Spring｜Tofu｜鰹たたきと塩豆腐の酒盗和え
Seared Bonito and Salted Tofu Tossed with Shiokara
Culinary Workshop - Culinary Art - May.2021
Ingredients
| Seared bonito (or sashimi) | 100g ... Cut into bite-sized pieces. |
| Silken tofu | 100g ... Lightly sprinkle both sides with salt, wrap in paper towels, and drain well. |
| Mizuna greens | As needed ... Cut into 4-5cm lengths. |
| Garlic chips | 1 clove ... Slice and deep fry. |
| Kinome (Japanese pepper leaves) | As needed |
Dressing
| Shiokara (salted and fermented fish) | 15g or more |
| Light soy sauce | A small amount |
Instructions
- In a bowl, mix the shiokara with a little light soy sauce. Add the bonito and toss to coat. Let it rest in the refrigerator for a while.
- Pat the tofu dry and cut into 1cm cubes.
- Combine the bonito from step 1, tofu from step 2, and mizuna greens gently. Arrange on a serving dish, and garnish with garlic chips and kinome. (Optionally, drizzle with a small amount of light sesame oil before serving.)