Myoga, Shiso, and Fried Tofu with Sesame Dressing

Name: Myoga, Shiso, and Fried Tofu with Sesame Dressing
Yield: Serves 2 servings
Ingredients: 2-3 myoga (Japanese ginger); 1 sheet fried tofu (aburaage); 6 shiso leaves; 1 tablespoon ground sesame seeds (about 8 grams); Soy sauce to taste (regular or dashi soy sauce)

たま @cook_40092181

This recipe was featured as a pick-up recipe and became popular on 7/29/2010. It's highly recommended as a snack to enjoy with drinks! Try out different variations.
Recipe background:
We used to harvest lots of myoga and shiso from my family's garden, so I came up with this recipe to use them up. I'm so happy that this favorite dish of mine became popular on July 29, 2010.

たま @cook_40092181

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Ingredients

Serves 2 servings

2-3myoga (Japanese ginger)
1 sheetfried tofu (aburaage)
6shiso leaves
1 tablespoonground sesame seeds (about 8 grams)
Soy sauce to taste (regular or dashi soy sauce)

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Steps

1

Cut the myoga into thin strips. Cut the shiso leaves in half, then slice into thin strips. Pour boiling water over the fried tofu to remove excess oil.
2

Grill the fried tofu on both sides using a fish grill or broiler. Cut it in half lengthwise, then slice into 1/4-inch (about 5 mm) strips and let cool. (You can also slice first and then toast in a skillet.)
3

Combine all the ingredients, mix in the ground sesame seeds, and add soy sauce to taste.
4

You can also try this as a topping for cold somen noodles or pork shabu-shabu. Try searching for 'tounyuu' for more ideas! At our house, we also add it to cold udon, rice, or miso soup.