Depachika-style "Hijiki tofu lotus root salad" simple recipe!
A simple recipe for the depachika-style "hijiki tofu lotus root salad". The appetizing aroma of sesame oil and garlic gives it a light yet timeless taste.
| Material ( For 2 people ) | |
|---|---|
| Hijiki | 60g (2.12oz) |
| Lotus root | 80g (2.82oz) |
| Cotton tofu | 250g (8.82oz) |
| Green onion | 10g (0.35oz) |
| soy sauce | 2 tablespoons |
| sugar | 2 tsp |
| Sesame oil | 2 tsp |
| Garlic tube | About 1 cm |
Fashionable salads sold at depachika side dish stores. Introducing the recipe for "Hijiki tofu lotus root salad" arranged so that you can easily make it at home.
Hijiki tofu lotus root salad
material
Hijiki 60g (2.12oz)Lotus root 80g (2.82oz)
Cotton tofu 250g (8.82oz)
Green onion 10g (0.35oz)
2 tablespoons of soy sauce
2 teaspoons of sugar
2 teaspoons of sesame oil
Garlic tube about 1 cm
How to make
1. If you need to rehydrate the hijiki seaweed, rehydrate it according to the instructions on the package.2. To drain the tofu, wrap the tofu in two sheets of kitchen paper, place it in a heat-resistant container, and heat it in a microwave oven at 500W for 3 minutes. When it cools, cut it into bite-sized pieces.
3. Peel the lotus root and cut into ginkgo biloba about 3 mm wide. Put it in a heat-resistant container, wrap it, and heat it in a microwave oven at 500W for two and a half minutes.
4. Put hijiki seaweed, lotus root, tofu, chopped green onions, soy sauce, sugar, sesame oil, and garlic in a container and mix them to complete.
What is the taste of hijiki tofu lotus root salad?
A Japanese taste that gently combines the richness of tofu and the scent of hijiki seaweed with soy sauce. The appetizing aroma of sesame oil and garlic makes it a light yet timeless taste. The crispy lotus root accents the texture.
A luxurious salad that can be the main dish on the table. The process of making is not difficult, so please feel free to try it.
