Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, mizuna greens, chikuwa, and tofu medley. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
If you can't find mizuna greens just use baby lettuce greens. You can make this a salad too, it's very delicious with a little bit of red pepper if you like things a little spicy. ☝TIP - always make sure you remove excess water from your tofu- The primary types of tofu I use are soft tofu and firm tofu. Mizuna (ミズナ（水菜）, "water greens"), kyona, Japanese mustard greens, or spider mustard, is a cultivar of Brassica rapa var. niposinica. Possessing dark green serrated leaves, the taste of 'mizuna' has been described as a "piquant, mild peppery flavor.slightly spicy, but less so than arugula." Adding tofu to your salad with this sesame vinaigrette makes for a delicious Japanese style salad.
Mizuna Greens, Chikuwa, and Tofu Medley is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Mizuna Greens, Chikuwa, and Tofu Medley is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have mizuna greens, chikuwa, and tofu medley using 4 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mizuna Greens, Chikuwa, and Tofu Medley:
- Get Mizuna greens
- Take Chikuwa
- Get Aburaage
- Make ready Shiro-dashi
This recipe calls for bacon and chicken stock powder as the main flavoring agents. Season greens with salt and pepper. Divide the tofu between three plates. Mizuna is also known as Japanese mustard, shui cai (or "water greens"), California peppergrass, and many other names.
Steps to make Mizuna Greens, Chikuwa, and Tofu Medley:
- Wash the mizuna greens, blanch, and cut into 5 cm long pieces.
- Blanch the aburaage and cut into thin strips.
- Cut the chikuwa diagonally into rings, then cut in half.
- Squeeze the mizuna and aburaage firmly to remove excess water. Toss all ingredients together in a bowl.
- Plate and serve!
Divide the tofu between three plates. Mizuna is also known as Japanese mustard, shui cai (or "water greens"), California peppergrass, and many other names. A cross between arugula and mustard, mizuna also has a mild peppery taste. They have feathery serrated edges and have a glossy surface that make the green wonderfully decorative. Chikuwa (ちくわ) was a female Japanese Virtual YouTuber. designed by Takehana Note.
So that’s going to wrap it up for this exceptional food mizuna greens, chikuwa, and tofu medley recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
