Snow Pea Leaves Warm Salad (Nibitashi)

Method6 steps · about 25 min

1. 1

   Step 1: Wash the snow pea shoots and discard any tough stem ends. Cut into five-centimetre lengths; use tender mature shoots with broad leaves, rather than small seed sprouts.

   Uses 100 g snow pea shoots with broad leaves

2. 2

   Step 2: Thaw the aburaage if frozen. Pour the separate two cups boiling water over it to remove excess oil, let it cool enough to handle and squeeze out the water. Halve lengthwise and cut crosswise into five-millimetre strips. Discard this rinsing water.

   Uses 1 sheet thin fried tofu aburaage · 2 cups boiling water

   
3. 3

   Step 3: Put all the prepared unsalted dashi, light soy sauce (1 tbsp), mirin (½ tbsp) and salt (¼ tsp) in a saucepan and heat over high heat.

   Uses 150 ml prepared unsalted bonito-and-kelp dashi · 1 tbsp light soy sauce · ½ tbsp mirin · ¼ tsp salt

4. 4

   Step 4: When the seasoned broth boils, add all the prepared tofu strips, then all the snow pea shoots. Gently press the shoots under the broth with chopsticks or a fork.

   Uses All the heated seasoned broth · All the drained tofu strips · All the washed cut shoots

   
5. 5

   Step 5: Once the broth returns to a boil and all the shoots are wilted, turn off the heat. Leave the vegetables and tofu in the broth for at least fifteen minutes to absorb its flavour.

   Initial broth-flavour rest: at least 15 min · 15 minUses The complete pan of vegetables, tofu and broth

6. 6

   Step 6: Divide the cooked shoots and tofu between two serving bowls and pour all the retained seasoned broth over them. Serve warm or cooled; reheat gently if a hot salad is wanted.

   Uses All the cooked and rested salad with its broth