Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, mizuna and aburaage salad. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Mizuna and Aburaage Salad is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Mizuna and Aburaage Salad is something that I have loved my whole life. They’re nice and they look fantastic.
Today I made a beautiful winter salad with mizuna, fried tofu (aburaage), and dried anchovies (chirimen jyako). The crunchy texture from all three ingredients and the mild wafu dressing is a wonderful dish to enjoy for lunch or as a compliment to grilled meat or fish! Mizuna is one of those tender greens you usually only see in a store-bought salad blend.
To begin with this recipe, we have to prepare a few ingredients. You can have mizuna and aburaage salad using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mizuna and Aburaage Salad:
- Take 1/2 sheet Aburaage
- Prepare 1/2 bunch Mizuna
- Prepare 1 dash salt
- Take For the Dressing:
- Make ready 4 Tbsp Sesame Oil
- Prepare 1 Tbsp Dark Soy Sauce
- Get 1 Tbsp Mirin
- Make ready 1/2 Tbsp Sugar
- Make ready 2 Tbsp Vinegar
- Make ready 1 Dash Salt & Pepper
- Get Sesame seeds (optional)
Comments Off on Aburaage (Japanese Fried Tofu Pouch). This post may contain affiliate links. Please read my disclosure policy for details. Strips of chewy aburaage (fried tofu) add meatiness to this light and refreshing salad.
Instructions to make Mizuna and Aburaage Salad:
- Mix the ingredients for the dressing in a jar. Put on the lid and shake until well blended.
- Wash the Mizuna, drain and cut into 3-4 cm length.
- Toast the Aburaage in toaster or oven until slightly brown (about 2- 3 minutes). This process can also be done by frying it in a pan. Cut into 1-2 cm squares. Sprinkle with salt. (It's quite tasteless without the salt)
- Toss the mizuna together with the Aburaage and pour the dressing just before serving. Garnish with sesame seeds.
Pack it with whatever soft herbs you have—roughly torn dill, cilantro, mint, and more. It's great on its own for a light lunch, but you can make it more substantial by pairing it with a bowl of sticky rice to sop up every bit of. Though the beets take time to roast, that is the only cooking this wholesome recipe requires. You can put them in the oven, leave them, and come back when ready to assemble the salad, which takes only a few minutes. Recipe courtesy of Quinn Hatfield, chef-owner of Hatfield's in L.
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