Tofu and Crispy Jako Fish Salad

Name: Tofu and Crispy Jako Fish Salad
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Tofu (I recommend silken); 3 tbsp Chirimen jako (semi-dried salted tiny sardines); 1/2 head Green leaf or red lettuce; 1 small bundle Spinach (good for eating raw); 5 Cherry tomatoes; 50 ml ◎ Oil-free shiso dressing; 1 tsp ◎Sesame oil; 3 sheets Korean seaweed (if you don't have, flavored seaweed)

cookpad.japan @cookpad_jp

Before our daughter was born, there was a yakitori place we often went to. We always ordered this salad. I thought I could make this at home so I gave it a shot. My husband was really happy.

You might think this is a lot for 2, but trust me you'll gobble it up. You can use spinach or mizuna! For the lettuce, you can use regular lettuce. Green leaves give this a beautiful appearance, but I just use whatever I have at home. The seaweed wilts over time so you should add it just before eating with the dressing. Recipe by Aitsuna

Before our daughter was born, there was a yakitori place we often went to. We always ordered this salad. I thought I could make this at home so I gave it a shot. My husband was really happy.

cookpad.japan @cookpad_jp

Before our daughter was born, there was a yakitori place we often went to. We always ordered this salad. I thought I could make this at home so I gave it a shot. My husband was really happy.

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Ingredients

2 servings

200 gramsTofu (I recommend silken)
3 tbspChirimen jako (semi-dried salted tiny sardines)
1/2 headGreen leaf or red lettuce
1 smallbundle Spinach (good for eating raw)
5Cherry tomatoes
50 ml◎ Oil-free shiso dressing
1 tsp◎Sesame oil
3sheets Korean seaweed (if you don't have, flavored seaweed)

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Steps

1

Drain the tofu (refer to. Slice into 5 cm x 5 cm that's 1 cm thin. Saute the jako in a frying pan with 1 teaspoon of sesame oil until crispy (until the jako starts jumping in the pan and makes a spitting sound.) Then transfer to a plate.
https://cookpad.wasmer.app/us/recipes/143046-simple-and-easy-drained-tofu

Simple and Easy Drained Tofu
2

Wash and drain the lettuce and spinach. Cut the spinach into 4-5 cm pieces with a knife, and hand-shred the lettuce into whatever sizes you prefer. The cherry tomatoes can be used as they are, but you can also cut them in half for a nice look.
3

Combine ◎ shiso dressing and 1/2 teaspoon of sesame oil to create the dressing and set aside.
4

Put the lettuce and spinach in a container. Mix in half of the jako and lightly mix. Arrange the tofu on top and sprinkle remaining jako. Use your hands to shred the seaweed and distribute as you like. Garnish the plate with cherry tomatoes and it's finished! Top with the dressing just before eating.