Tamagawa Salad

Ingredients

2/3 stalk naga negi green onion
1 slab atsuage fried tofu
dried wakame seaseed
2 kosaji sesame seed oil
(A) 800cc water
(A) 2 kosaji hondashi
4 osaji (2 scoups) miso paste

Steps

1. Rehydrate seaweed and cut into bite-sized pieces.
2. Wipe excess water off of tofu and cut into 12 equally-sized pieces.
3. Chop green onion into small pieces.
4. Heat sesame seed oil in blue pot. Add tofu and green onions. Cook 2-3 minutes.
5. Add 800cc water and 2 kosaji hontashi to pot and bring to a boil. Add seaweed and cook over medium heat for 2 minutes.
6. Turn off the heat and dissolve the miso paste. Serve.

Reference

Nadia