Gagome Kombu Salad with Tofu


Gagome kombu has a mild but umami-rich flavor and a wonderful, silky texture. Made with tofu, cucumber, and okra, this cooling salad is perfect for summer.


Ingredients 材料


Serves 4 as a side dish or appetizer


12 oz firm tofu 木綿豆腐一丁 (360g)

3 oz cucumber  きゅうり一本

4 oz okra オクラ一袋

2 tablespoons kagome kombu かごめ昆布大さじ2

3 tablespoons mentsuyu めんつゆストレート 大さじ3

1 teaspoon grated ginger すりおろししょうが 小さじ1


Directions 作り方:

Prep time 45 minutes 

Cooking time 10 minutes 調理時間10分


1.     Put tofu in a colander and place a weight such as a bowl filled with water on top of the tofu for 30 minutes to remove excess water.

2.     Rehydrate kagome kombu in shoyu and mirin mixture for 1-2 minutes.

3.     Slice cucumbers and sprinkle with salt. Let rest 5 minuets and then squeeze to remove moisture.

4.     In a bowl, combine all ingredients.