Tofu and Crispy Jako Fish Salad

Tofu and Crispy Jako Fish Salad

A salad that's simple but seems like it takes a little work. I recreated a dish that I found at the yakitori place I often went to in the past! A healthy salad with plenty of balanced nutrients.

Ingredients: 2 servings

Tofu (I recommend silken)
150-200 g
Chirimen jako (semi-dried salted tiny sardines)
3 tablespoons
Green leaf or red lettuce
1/2 head (4-5 leaves)
Spinach (good for eating raw)
1 small bundle
Cherry tomatoes
about 5
◎ Oil-free shiso dressing
50 ml
◎Sesame oil
1 teaspoon (for cooking) + 1/2 teaspoon (for dressing)
Korean seaweed (if you don't have, flavored seaweed)
3 sheets


1. Drain the tofu (refer to Recipe ID: 508276 ). Slice into 5 cm x 5 cm that's 1 cm thin. Saute the jako in a frying pan with 1 teaspoon of sesame oil until crispy (until the jako starts jumping in the pan and makes a spitting sound.) Then transfer to a plate.
2. Wash and drain the lettuce and spinach. Cut the spinach into 4-5 cm pieces with a knife, and hand-shred the lettuce into whatever sizes you prefer. The cherry tomatoes can be used as they are, but you can also cut them in half for a nice look.
3. Combine ◎ shiso dressing and 1/2 teaspoon of sesame oil to create the dressing and set aside.
4. Put the lettuce and spinach in a container. Mix in half of the jako and lightly mix. Arrange the tofu on top and sprinkle remaining jako. Use your hands to shred the seaweed and distribute as you like. Garnish the plate with cherry tomatoes and it's finished! Top with the dressing just before eating.

Story Behind this Recipe

Before our daughter was born, there was a yakitori place we often went to. We always ordered this salad. I thought I could make this at home so I gave it a shot. My husband was really happy.