Japanese-style Healthy Komatsuna and Fried Tofu Salad with Ginger

1. 1

   Pour boiling water over the atsusge to remove the excess oil.

2. 2

   Cut it into 0.5-1 cm widths as in this photo.

3. 3

   Marinate in sauce.

4. 4

   Julienne the carrot.

5. 5

   Sprinkle with salt lightly and allow to sit for a while.

6. 6

   Squeeze out the excess moisture.

7. 7

   Prepare the komatsuna by cutting it in half.

8. 8

   Cook the tougher stems first, then add the more delicate leaves.

9. 9

   Cook the komatsuna until just tender and rinse with running water to cool.

10. 10

    Squeeze out the excess moisture.

11. 11

    Cut into 3 cm lengths.

12. 12

    Mix the komatsuna, carrot and atsuage with the sauce.

13. 13

    Add more mentsuyu if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.