Mishima Tofu Salad
4 Tbsp. sesame powder (goma)
2/3 cup mayonnaise
¼ cup rice vinegar
1 Tbsp. minced fresh ginger root
1 Tbsp. soy sauce
1½ tsp. mirin
1 Tbsp. water
¼ - ½ cup sugar
1 (14-oz) carton tofu (medium texture)
1 small tomato, sliced
1 small cucumber, sliced
¼ cup daikon sprouts, bottoms trimmed
½ cup bonito flakes (Katsuobushi)
½ cup thinly sliced nori (dried seaweed)
Blend together sesame seeds, mayonnaise, vinegar, ginger, soy sauce, mirin, and water until smooth. Set aside in refrigerator.
Drain tofu and pat dry with paper towels Cut tofu in half and place in medium bowl. Arrange tomato slices, cucumber slices, and sprouts on top.
Pour dressing over and garnish with bonito flake, nori, and furakaki.
Pairs Well With
I got this recipe from a cooking class I took a couple of years ago at Sur la Table in Los Angeles. It was the recipe the chef had made for Mishima restaurant in the Los Angeles area. You can find the ingredients at Japanese grocery stores.
It's super easy to make and yummy. I've made it by adding romaine lettuce for more greens and have omitted furikake and bonito flakes (which some people may find fishy tasting)... and it still taste really good.