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shiokoji dressing – japanese style mizuna salad

shiokoji dressing japanese style mizuna salad

Ingredients

Scale
  • 3 cups Mizuna
  • 1 tomato (freshly cut)
  • tofu (deep-fried (agedashi tofu))
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp champagne vinegar ((to 1/4 cup))
  • 1/4 cup Lemon juice (freshly squeezed)
  • 1/4 cup shiokoji
  • salt and pepper

Instructions

  1. Toss the mizuna, tomato and tofu in a bowl.
  2. Put the olive oil, champagne vinegar, lemon juice and shiokoji in a jar.
  3. Add salt and pepper to taste.
  4. Mix the dressing well.
  5. Add some to the salad.

Notes

To mix the dressing properly, use a food processor.

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