shiokoji dressing – japanese style mizuna salad
Ingredients
Units
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
- Toss the mizuna, tomato and tofu in a bowl.
- Put the olive oil, champagne vinegar, lemon juice and shiokoji in a jar.
- Add salt and pepper to taste.
- Mix the dressing well.
- Add some to the salad.
Notes
To mix the dressing properly, use a food processor.