Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, boiled mizuna greens and fried tofu. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Boiled Mizuna Greens and Fried Tofu is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Boiled Mizuna Greens and Fried Tofu is something which I have loved my entire life.
Mizuna greens are best suited for both raw and cooked applications such as steaming, stir-frying, or boiling. The leaves are most often used in salad mixes, specifically mesclun or spring mix, and pairs well with sharp, peppery lettuces and other bitter greens. The leaves can also add a mild bitterness.
To begin with this particular recipe, we must first prepare a few components. You can cook boiled mizuna greens and fried tofu using 4 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Boiled Mizuna Greens and Fried Tofu:
- Take 2 bunches Mizuna greens
- Make ready 1 block Aburaage
- Make ready 3 tbsp ●Mentsuyu (2x concentrate)
- Get 2 tbsp ●Water
Greens of your choice - Today I used Komatsuna (Japanese mustard spinach). The Japanese fried tofu pouch can be hard to find if you don't live close to a well-stocked Japanese or Asian grocery store. You can use Chinese crispy tofu puffs that are square and. Mizuna is also known as Japanese mustard, shui cai (or "water greens"), California peppergrass, and many other names.
Instructions to make Boiled Mizuna Greens and Fried Tofu:
- Separate the mizuna into leaves and stalks and cut into pieces about 5cm long.
- Cut the abura-age into strips.
- Boil the mizuna in a frying pan. Start with the stalks and cook for about 40 seconds.
- Add the leaves and boil for 40 more seconds.
- Place the abura-age in a colander and pour the boiled mizuna over to drain (this will drain the oil from the aburaage). Squeeze out the water.
- Mix the ● ingredients together in a bowl, stir in the tofu and mizuna, and you're done!
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. Look for Asian greens (tatsoi, mizuna and/or pea shoots) packaged as a salad mix. They're slightly more bitter than many spring greens and will stand up well It can be found in the Asian-food section of large supermarkets or at Asian markets. Use it in stir-fries and marinades for beef, chicken or tofu.
So that is going to wrap this up with this special food boiled mizuna greens and fried tofu recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
