Step-by-Step Guide to Prepare Quick Vegan-Friendly Nanohana and Aburaage Salad
Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, How to Make Quick Vegan-Friendly Nanohana and Aburaage Salad. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Vegan-Friendly Nanohana and Aburaage Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegan-Friendly Nanohana and Aburaage Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vegan-Friendly Nanohana and Aburaage Salad is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Vegan-Friendly Nanohana and Aburaage Salad using 6 ingredients and 6 steps. Here is how you cook it.
Everybody loves the soy sauce-mayo combination! This was made by ingredients I had leftover in my fridge.
You could also add mushrooms (I recommend shimeji).
If you're not vegetarian, feel free to add white fish, chicken tenders, scallops, etc.
I calculated that removing the oil from the aburaage will lower the calorie count by 15 calories. Recipe by Yukoai_yukoi
Ingredients and spices that need to be Prepare to make Vegan-Friendly Nanohana and Aburaage Salad:
- 1/2 bunch Nanohana
- 1 Aburaage
- 1 tbsp Vegan mayonnaise
- 1 tsp Soy sauce
- 1/2 tsp Ground white sesame seeds
- 1 dash Shichimi spice or ichimi spice (optional)
Instructions to make Vegan-Friendly Nanohana and Aburaage Salad
- Place the aburaage on top of colander and pour boiling water over it to drain the oil.
- Cook the fried tofu in a frying pan (or griddle, grill, toaster oven) until crisp. Cut into thin and long pieces, about 2 cm in length.
- Cut the nanohana into 5 cm pieces.
- Blanch the nanohana by first boiling the stems for 30 seconds in salted water and then add the leaves for about 1 minute. Drain in a colander.
- Combine the mayonnaise, soy sauce, and ground sesame seeds in a bowl. Mix in the aburaage and nanohana.
- Optionally sprinkle with shichimi or ichimi spice and it's done!
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