Total Steps
3
Ingredients
13
Tools Needed
2
Ingredients
- 1 cup thinly-sliced nori (dried seaweed)
- 4 tablespoons toasted sesame seeds
- 1 cup mayonnaise
- 1 cup rice vinegar
- 1 tablespoon minced ginger root
- 1 tablespoon soy sauce
- 1 teaspoon mirin
- 1 tablespoon water
- 1 ctn medium tofu (14 oz)
- 1 tomato, sliced
- 1 small Japanese cucumber, sliced
- 1 cup daikon sprouts, bottoms trimmed
- 1 cup bonito flakes
Instructions
Step 1
<a href="/technique/S6W4FR7F/blend">Blend</a> together sesame <a href="/technique/FYFCQVPR/seed">seeds</a>, mayonnaise, vinegar, ginger, soy sauce, mirin and water until smooth. Set aside in refrigerator.
Step 2
Drain tofu and pat <a href="/technique/RF7SRX43/dry">dry</a> with paper towels. <a href="/technique/XZBDDD5G/cut">Cut</a> into cubes and place in medium bowl. Arrange tomato <a href="/technique/3JDX2Q84/slice">slices</a>, cucumber <a href="/technique/3JDX2Q84/slice">slices</a> and <a href="/technique/KCB6NY2R/sprout">sprouts</a> on <a href="/technique/R34ZSY3M/top">top.</a> Pour <a href="/technique/7CGY8RP7/dressing">dressing</a> over and <a href="/technique/HZXPVMNR/garnish">garnish</a> with bonito flakes and seaweed.
Step 3
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> 2 to 4 <a href="/technique/Y6MVNCHX/serving">servings</a>.