Japanese Beancurd(Tofu) Salad

2018-07-03
  • Yield : 1
  • Servings : 2
  • Prep Time : 5m
  • Cook Time : 15m

This is Japanese style salad.

Tips : Pressing beancurd(tofu) on a heavy object will speed up the draining of water.

Ingredients

  • Soft Beancurd(Tofu) 50g
  • Spinach 2 pcs
  • Japanese Mushroom 30g
  • Enoki Mushroom 20g
  • Dried Bonito Flakes some
  • Mitsukan Salad Dressing some
  • Ice Water 1 lit
  • SEASONINGS
  • Salt some

Method

Step 1

Boil the beancurd(tofu) for 1 minute. Then, cool down in iced water. Drain and into pieces.

Step 2

Remove the stem of Japanese mushroom and enoki mushroom. Rinse in water. Then, cut into pieces. And poach in salt water. Drain and remove.

Step 3

Remove the root of the spinach. Rinse and poach in salt water. Drain and chop into pieces. Then, mix it with Japanese mushroom, enoki mushroom and beancurd(tofu). Pour in the mitsukan salad dressing and sprinkle with dried bonito flakes. Ready to serve.

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