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Mizuna Tofu Salad ｜ Cooking expert Ryuji's Buzz Recipe's recipe transcription

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Cooking expert Ryuji's buzz recipe

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Ingredients

Mizuna : 100g
Dried seaweed : 5g
Silk tofu : 150g
Garlic : 1 piece
(A) It's white : 1 tablespoon
(A) Water : 1 tablespoon
(A) Soy sauce : 1 tsp
(A) Sesame oil : 4 tsp
(A) Sesame seeds : 1 tsp
(A) Ajinomoto : 2 swings

Time required

15minutes

Procedure

1) Prepare 01:46
Wash the mizuna and cut off the roots. Cut into 3-4 cm widths.
Rehydrate the wakame seaweed with water.
2) Make dressing 02:11
Put (A) in a container and mix well.
3) Drain the wakame seaweed 03:27
Squeeze out the water from the wakame seaweed that has been rehydrated.
4) Serve 03:42
Place the mizuna on a plate, scoop the tofu with a spoon, place it on the mizuna, and then add the wakame seaweed.
Sprinkle the dressing.

Point

・ Mix the dressing well so that it does not separate.
・ By using sesame oil, the finish is fragrant.
・ If the water left after washing the water vegetables remains, the dressing will be diluted, so drain the water well.
・ If the wakame seaweed that has been rehydrated with water remains, the dressing will be diluted, so squeeze out the water.
・ If you want to add sourness, add lemon juice (1 teaspoon) or vinegar.