Culinary Workshop - Culinary Art - Mar.2026
Ingredients
| Spinach | 120g |
| Carrot | 10g ... Cut into thin strips |
| Fried tofu (aburaage) | 1/2 sheet ... Remove excess oil and cut into thin strips |
<Mixed Seasoning>
| Silken tofu | 100g ... Drain well and strain smooth |
| Peanut butter | 1-1/2 tbsp |
| Sugar | 1-1/2 tsp |
| Prepared mustard | 1 tsp |
| Salt | A pinch |
<Seasonings>
| Dashi stock | 100ml |
| Light soy sauce | A pinch |
| sugar | A pinch |
| sake | A pinch |
Instructions
- In a small pot, lightly simmer the carrot and fried tofu with the <seasonings>, then let cool.
- Boil the spinach until bright green, squeeze out excess water, and cut into 3cm lengths.
- Prepare the dressing. Mix the tofu through salt thoroughly until smooth.
- Squeeze excess liquid from the carrot and fried tofu, then combine with the spinach and dress with 3). Serve on a plate.