Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, japanese-style healthy komatsuna and fried tofu salad with ginger. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Japanese-style Healthy Komatsuna and Fried Tofu Salad with Ginger is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Japanese-style Healthy Komatsuna and Fried Tofu Salad with Ginger is something which I’ve loved my whole life.

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. Use pieces from different parts of the komatsuna, and top with ginger and drizzle soy sauce on top.

To get started with this particular recipe, we have to prepare a few ingredients. You can have japanese-style healthy komatsuna and fried tofu salad with ginger using 6 ingredients and 4 steps. Here is how you can achieve it.

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

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

It’s like a blank canvas for any flavor combo you throw at it, whether you love ginger and garlic (try our Sweet and Sticky Tofu with Baby Bok Choy!) or spicy buffalo sauce (hello. The Japan Food Addict app is here! Japanese: Komatsuna to Aburaage no Nibitashi. Komatsuna is a leafy Asian vegetable, historically only available in the winter months, but these days you can buy it in any season.

Steps 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.
5. Ready to serve and ENJOY!

Japanese: Komatsuna to Aburaage no Nibitashi. Komatsuna is a leafy Asian vegetable, historically only available in the winter months, but these days you can buy it in any season. Toss all the salad ingredients, fried tofu, and dressing together. You probably won’t need all of the dressing. I used about half and refrigerated the rest for.

So that is going to wrap this up with this special food japanese-style healthy komatsuna and fried tofu salad with ginger recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!