Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, mizuna and aburaage salad. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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.

Mizuna and Aburaage Salad is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Mizuna and Aburaage Salad is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must 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:

1. Get Aburaage
2. Make ready Mizuna
3. Prepare salt
4. Make ready For the Dressing:
5. Get Sesame Oil
6. Prepare Dark Soy Sauce
7. Get Mirin
8. Prepare Sugar
9. Get Vinegar
10. Make ready Salt & Pepper
11. Prepare 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:

1. Mix the ingredients for the dressing in a jar. Put on the lid and shake until well blended.
2. Wash the Mizuna, drain and cut into 3-4 cm length.
3. 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)
4. 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 is going to wrap it up for this special food mizuna and aburaage salad recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!