Salad with mainly tofu and shirasu

side dish
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つぎのページで日本語で解説しています(*ˊᵕˋ)♡‧₊

Tofu to shirasu no salad(豆腐としらすの具沢山サラダ)

What kind of dish is Tofu to shirasu no salad?

This salad contains various ingredients, mainly tofu and whitebite. A nutritious salad with a refreshing scent of green shiso leaves and Japanese ginger.

In Japan, green shiso leaves are called ooba, and Japanese ginger is called myouga. These are also called “yakumi” and are eaten with tofu, sashimi, somen noodles, or made into tempura.

These are collectively called “Yakumi”. Yakumi refers to aromatic vegetables and spices that are added to dishes in small amounts. Even a small amount can add a unique aroma, sourness, and spiciness to the entire dish, giving it a deeper flavor. Wasabi and chili pepper are also types of yakumi. It is eaten with tofu, sashimi, and somen noodles, or cooked into tempura.

Ponzu is a sour sauce made by mixing soy sauce, vinegar, and citrus juice. This dressing recipe made with sesame seeds, ponzu sauce, and sesame oil is my favorite.

What kind of food is Tofu??

Tofu has a light taste, so it is an ingredient that can be easily used in any kind of Japanese, Western, or Chinese cuisine. The types of tofu are divided into “momen”, “soft” and “kinugoshi”.
Momen tohu has a firm texture and the taste of seasonings is easy to get used to.
Silken tofu has a smooth texture and a light taste. Soft tofu is right in the middle. Use whatever you like.

What kind of food is shirasu??

White bait is called “Shirasu”.
“Shirasu” is a general term for young sardines.
It is a product that is boiled in salt water and then dried.

The name changes depending on the moisture content after boiling. The ones with a moisture content of 90-80% are called “shirasu”, those with a moisture content of 70-65% are called “shirasu boshi”, and those with a higher degree of dryness are called “chirimenjako”.

NUTRITION FACTS

79.5kcal Protein 6.3g Fat 4.5g Carb3.6g Salt Equivalent 0.9g

INGREDIENTS (2SERVINGS)

  • soft tofu 160g
  • green shiso leaves 6g
  • Japanese ginger 10g
  • tomato 25g
  • whitebait 10g
  • ground sesame 2g
  • sesame oil 2g
  • ponzu 15g

COOKING INSTRUCTIONS

➀Cut the tofu into appropriate sizes.

②Shred the green shiso leaves and Japanese ginger.

③Dice the tomatoes.

④Place green shiso leaves, Japanese ginger, tomato and whitebait on the tofu.

⑤Sprinkle ground sesame seeds.

⑥Mix sesame oil and ponzu sauce, pour over there.



豆腐としらすの具沢山サラダってどんな料理??

豆腐としらすを中心に、いろいろな具材が入ったサラダです。大葉とミョウガの爽やかな香りが広がる栄養満点サラダです。 具沢山とは”plenty of ingredients”という意味です。

日本ではgreenshiso leavesを大葉、japanese gingerをみょうがと呼びます。 これらを総称して「薬味」と呼びます。 薬味とは、料理に少量加えられる香味野菜や香辛料のことです。

少量でも独特の香りや酸味、辛味が料理全体に加わり、味わいに深みが出ます。 わさびや唐辛子も薬味の一種です。 豆腐、刺身、そうめんなどと一緒に食べたり、天ぷらにして食べます。

ポン酢は、醤油、酢、柑橘類の果汁を混ぜ合わせた酸味のあるソースです。ごま、ポン酢、ごま油で作るこのドレッシングのレシピは私のお気に入りです。

豆腐とは??

豆腐はあっさりとした味わいなので、和・洋・中どんな料理にも使いやすい食材です。 豆腐の種類は「もめん」「ソフト」「きぬごし」に分けられます。 木綿豆腐は歯ごたえがあり、調味料の味がなじみやすいです。 なめらかな食感とあっさりした味わいの絹ごし豆腐。 ソフト豆腐はその中間。 好きなものを使用してください。

しらすとは??

しらすは「しらす」といいます。 「しらす」とは、しらすの総称。 塩水で煮て乾燥させた商品です。 茹でた後の水分量で呼び名が変わります。 水分90~80%のものを「しらす」、水分70~65%のものを「乾燥しらす」、それ以上に乾燥させたものを「ちりめんじゃこ」と呼びます。

材料(2人分)

  • ソフト豆腐  160g
  • 大葉  6g
  • みょうが  10g
  • トマト  25g
  • しらす  10g
  • すりごま  2g
  • ごま油  2g
  • ポン酢  15g

豆腐としらすの具沢山サラダの作り方

①豆腐を適当な大きさに切る

②大葉とみょうがは千切りにする

③トマトはさいの目切りにする

④豆腐の上に大葉、ミョウガ、トマト、しらすをのせる

⑤すりごまをふりかける

⑥ごま油とポン酢を混ぜてかける

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