Macrobiotic Deep-fried Tofu and Daikon Radish Leaves Sandwich

Name: Macrobiotic Deep-fried Tofu and Daikon Radish Leaves Sandwich
Cuisine: American
Ingredients: 4 slice Bread of your choice; 1/2 Aburaage; 4 to 5 Daikon radish leaves; 1/4 of snack pack nori seaweed Nori seaweed; 1 tsp Sesame paste; 1 dash Water; 1 dash Soy sauce (optional); 1 dash Ume vinegar or salt (optional)

cookpad.japan @cookpad_jp

I got an organic daikon radish with leaves so I came up with this recipe as I was going to have bread for lunch.

I use a type of aburaage from Kyoto that is slightly thick than the usual aburaage, which gives some texture. Recipe by Jinbaro

I got an organic daikon radish with leaves so I came up with this recipe as I was going to have bread for lunch.

I use a type of aburaage from Kyoto that is slightly thick than the usual aburaage, which gives some texture. Recipe by Jinbaro

cookpad.japan @cookpad_jp

I got an organic daikon radish with leaves so I came up with this recipe as I was going to have bread for lunch.

I use a type of aburaage from Kyoto that is slightly thick than the usual aburaage, which gives some texture. Recipe by Jinbaro

I got an organic daikon radish with leaves so I came up with this recipe as I was going to have bread for lunch.

I use a type of aburaage from Kyoto that is slightly thick than the usual aburaage, which gives some texture. Recipe by Jinbaro

Saved

Ingredients

4 sliceBread of your choice
1/2Aburaage
4to 5 Daikon radish leaves
1/4of snack pack nori seaweed Nori seaweed
1 tspSesame paste
1 dashWater
1 dashSoy sauce (optional)
1 dashUme vinegar or salt (optional)

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Steps

1

Pour hot water over the aburaage to drain the excess oil, and cut in half. I blanch it first to drain the excess oil. Fry in a frying pan until browned.
2

Boil or steam the daikon radish leaves, finely chop, and squeeze out the excess water. Sprinkle with plum vinegar or salt and leave to sit for a while. Cut the nori seaweed in half.
3

Add a little water to the sesame paste, stir to loosen it and add a little soy sauce for flavor. Toast the bread if you prefer.
4

Spread the sesame paste on the bread. Sandwich the aburaage, nori seaweed and daikon radish with the bread, and it's done.
5

This is the aburaage I normally use. It's quite big and rather thick.