A Quick Side Dish! Stewed Fried Tofu and Mizuna

A Quick Side Dish! Stewed Fried Tofu and Mizuna

For this recipe, you don't need to get rid of the extra oil on the tofu first. All you have to do is chop and stir-fry, so this is a side dish you can make in a flash.
Serve this hot in the winter and chilled in the summer.


1 large
1/2 packet
2 tablespoons
1 tablespoon
Dashi stock granules
1 teaspoon
Soy sauce
to taste


1. Chop the mizuna and aburaage. Cut the mizuna into 3-4 cm pieces, and the aburaage into strips.
2. Dry-fry the aburaage in a frying pan. You don't need to use any oil, but as the aburaage will burn easily, make sure to cook it over low heat!
3. Once the aburaage has browned a little, add the mizuna and mix it in.
4. Add the water, sake and dashi stock granules. When the mizuna becomes tender, pour in the soy sauce at the very end and the dish is finished.

Story Behind this Recipe

I made this because I like mizuna. I wanted to make a side dish that didn't use ponzu.