Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoon(s) sesame seeds 2 tablespoon(s) vegetable oil 2 (1/2 pound) firm cakes tofu , halved diagonally 2 slice(s) (thin, round) smoked ham 1 large egg , beaten 2 large mushrooms , sliced 4 cup(s) (loosely packed) young Shungiku leaves , torn 8 slice(s) cucumber 2 tablespoon(s) rice-wine vinegar 2 tablespoon(s) reduced-sodium soy sauce 1 teaspoon(s) brown sugar 1 teaspoon(s) Oriental sesame oil 1 clove(s) garlic , finely chopped

Instructions Jump to Ingredients ↑

  1. Prepare Sesame Soy Dressing: In screw-top jar with tight-fitting lid, combine 3 tablespoons vegetable oil, rice-wine vinegar, reduced-sodium soy sauce, brown sugar, Oriental sesame oil, and garlic, until well mixed. Prepare Shungiku Salad: Heat large skillet until hot over high heat. Add sesame seeds and stir-fry until lightly browned. Remove to bowl. Add 2 tablespoons of oil and tofu triangles. Brown tofu well on all sides -- about 10 minutes. Drain tofu on paper towels and set aside. Reduce heat to low. Add ham and brown lightly; remove to plate. Fold ham in half; roll into cone shape and set aside. Add egg to skillet and cook until set like a thin pancake, turning once. Remove to cutting board and set aside. Add mushrooms to skillet and sautee until wilted -- about 1 minute. Transfer to plate. Cut egg pancake into 1/2-inch-wide strips. To serve, divide Shungiku leaves between 2 serving plates. Top with mushrooms, cucumber slices, egg strips, tofu triangles, and ham cones. Sprinkle salad with sesame seeds and serve with Sesame Soy Dressing.


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