Step-by-Step Guide to Make Favorite Japanese-style Healthy Komatsuna and Fried Tofu Salad with Ginger

Step-by-Step Guide to Make Favorite Japanese-style Healthy Komatsuna and Fried Tofu Salad with Ginger - Hello friends blog of All Favorite Healthy Recipes, In the article that you are reading this time with the title Step-by-Step Guide to Make Favorite Japanese-style Healthy Komatsuna and Fried Tofu Salad with Ginger, we have prepared this article well for you to read and take the information in it. Hopefully the content of the post that we write you can understand and be useful. All right, have a nice reading.

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Japanese-style Healthy Komatsuna and Fried Tofu Salad with Ginger - Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, japanese-style healthy komatsuna and fried tofu salad with ginger. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Pour boiling water over the atsusge to remove the excess oil. Prepare the komatsuna by cutting it in half. Cook the tougher stems first, then add the more delicate leaves.

To begin with this particular recipe, we have to prepare a few ingredients. You can certainly have Japanese-style Healthy Komatsuna and Fried Tofu Salad with Ginger using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Japanese-style Healthy Komatsuna and Fried Tofu Salad with Ginger

1. Get 1 bunch of Komatsuna.
2. It's 1/3 of Carrot.
3. You need 1 block of Atsuage.
4. Take 4 tbsp of or more ★ Mentsuyu (3x concentrate).
5. Take 1 dash of ★ Grated ginger.
6. Make ready 1 of Sesame seeds.

Step by step to make Japanese-style Healthy Komatsuna and Fried Tofu Salad with Ginger

1. Pour boiling water over the atsusge to remove the excess oil. Cut it into 0.5-1 cm widths as in this photo. Marinate in ★ sauce..
   
2. Julienne the carrot. Sprinkle with salt lightly and allow to sit for a while. Squeeze out the excess moisture..
3. Prepare the komatsuna by cutting it in half. Cook the tougher stems first, then add the more delicate leaves. Cook the komatsuna until just tender and rinse with running water to cool. Squeeze out the excess moisture. Cut into 3 cm lengths..
4. Mix the komatsuna, carrot and atsuage with the sauce. Add more mentsuyu if necessary..

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