Place the aburaage on top of colander and pour boiling water over it to drain the oil.
Cook the fried tofu in a frying pan (or griddle, grill, toaster oven) until crisp. Cut into thin and long pieces, about 2 cm in length.
Cut the nanohana into 5 cm pieces.
Blanch the nanohana by first boiling the stems for 30 seconds in salted water and then add the leaves for about 1 minute. Drain in a colander.
Combine the mayonnaise, soy sauce, and ground sesame seeds in a bowl. Mix in the aburaage and nanohana.
Optionally sprinkle with shichimi or ichimi spice and it's done!
Story Behind this Recipe
Everybody loves the soy sauce-mayo combination! This was made by ingredients I had leftover in my fridge.
You could also add mushrooms (I recommend shimeji). If you're not vegetarian, feel free to add white fish, chicken tenders, scallops, etc. I calculated that removing the oil from the aburaage will lower the calorie count by 15 calories.