Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, japanese-style healthy komatsuna and fried tofu salad with ginger. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Japanese-style Healthy Komatsuna and Fried Tofu Salad with Ginger is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Japanese-style Healthy Komatsuna and Fried Tofu Salad with Ginger is something that I’ve loved my entire 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 must first prepare a few components. You can cook japanese-style healthy komatsuna and fried tofu salad with ginger using 6 ingredients and 4 steps. Here is how you cook 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. Get 1 block Atsuage
4. Take 4 tbsp or more ★ Mentsuyu (3x concentrate)
5. Make ready 1 dash ★ Grated ginger
6. Make ready 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.

Instructions 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.

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