Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, mizuna and aburaage salad. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mizuna and Aburaage Salad is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Mizuna and Aburaage Salad is something which I’ve 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 first prepare a few components. You can cook 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:
- Make ready Aburaage
- Take Mizuna
- Get salt
- Prepare For the Dressing:
- Make ready Sesame Oil
- Take Dark Soy Sauce
- Get Mirin
- Prepare Sugar
- Make ready Vinegar
- Prepare 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.
So that’s going to wrap this up for this special food mizuna and aburaage salad recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
