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Kimchi and Cold Tofu

Recipe Kimchi and Cold Tofu


First:

Drain Momendofu (“cotton” tofu) and cut into bite-sized pieces.

Shred hakusai kimuchi (Chinese cabbage kimchi or Korean pickles) finely.

Heat sesame oil in a frying pan and cook chirimenjako (dried small young sardines).

Put in a small pot, bring to boil, squeeze dried bonito and take it out.

Trim off the roots from mizuna (a kind of potherb), cut into 3cm(1.2 inch) lengths, put in cold water, and drain when it get crispy.

Trim off the roots from sakura kaiwarena (small young shoots of raddish), rinse in water, cut in half, and mix with mizuna (a kind of potherb).


Second:
Place mizuna (a kind of potherb) on a plate, serve tofu and hakusai kimuchi (Chinese cabbage kimchi or Korean pickles) on top.

Pour hot chirimenjako (dried small young sardines) together with olive oil, put chopped onion and seaweed on it and sprinkle with sauce.

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