Ingredients with Measurements:
- 1 package of ogonkan (dried seaweed), rehydrated and drained
- 1 block of firm tofu, drained and cubed
- 1 small cucumber, sliced thinly
- 1 small carrot, julienned
- 1 small red onion, sliced thinly
- 2 tablespoons of sesame seeds
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rehydrate the ogonkan according to package instructions, then drain and set aside.
2. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, salt, and pepper to make the dressing.
3. In a large mixing bowl, combine the rehydrated ogonkan, cubed tofu, sliced cucumber, julienned carrot, and sliced red onion.
4. Pour the dressing over the salad and toss gently to coat.
5. Sprinkle sesame seeds on top and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: None
5. Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 150
- Total fat: 8g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Total carbohydrates: 15g
- Dietary fiber: 3g
- Sugars: 9g
- Protein: 8g
Substitutions for ingredients:
- Ogonkan can be substituted with other types of seaweed such as wakame or hijiki.
- Firm tofu can be substituted with silken tofu or tempeh.
- Cucumber can be substituted with zucchini or bell pepper.
- Carrot can be substituted with daikon or radish.
- Red onion can be substituted with scallions or shallots.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with olive oil or vegetable oil.
Variations:
- Add sliced avocado or mango for a sweeter flavor.
- Add chopped cilantro or mint for a fresh herb flavor.
- Add sliced jalapeno or red pepper flakes for a spicy kick.
- Add cooked soba noodles or quinoa for a heartier salad.
Tips and tricks:
- Make sure to drain the tofu well to prevent excess water in the salad.
- Use a mandoline or vegetable peeler to slice the cucumber and carrot thinly and evenly.
- Toast the sesame seeds in a dry pan over medium heat for a nuttier flavor.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional sesame seeds or chopped herbs.
Garnishes:
- Sesame seeds
- Chopped cilantro or mint
Pairings:
- Serve with grilled chicken or fish for a complete meal.
- Pair with a light and refreshing white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Miso soup
- Steamed rice
- Edamame
Troubleshooting advice:
- If the salad is too dry, add more dressing or a splash of water.
- If the salad is too salty, add more honey or a squeeze of lime juice.
Food safety advice:
- Make sure to rehydrate the ogonkan properly to prevent any bacteria growth.
- Store the salad in the refrigerator and consume within 3 days.
Food history:
- Ogonkan is a type of dried seaweed commonly used in Japanese cuisine.
- Tofu is a staple in Asian cuisine and is made from soybeans.
Flavor profiles:
- The salad has a light and refreshing flavor with a nutty and slightly sweet dressing.
Serving suggestions:
- Serve the salad as a side dish or a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese