Directions:
1. Wrap the hard tofu in kitchen paper, place a weight, such as a cooking board, on it for 20 minutes to drain it and cut it into 1 cm cubes.
2. Mix the ingredients A well to make a dressing.
3. Cut the cucumber longitudinally into quarters and cut them in 1 cm lengths. Cut the lettuce into 1 cm cubes.
4. Put about half the amount of the salted Ikura salmon roe, tofu, cucumber, lettuce and boiled green soybeans in a bowl, add the dressing and toss it lightly.
5. Serve in a bowl and sprinkle the remaining Ikura salmon roe and cottage cheese.
Recipe by Cooking Specialist Toshie Kikawada
Ingredients:
Ingredients for 4 servings
100 g Salted Alaska Ikura salmon roe
100 g Cotton (hard) tofu
60 pieces Boiled green soybean (Edamame)
1/2 piece Cucumber
2 leaves Lettuce
30 g Cottage cheese
A. 1/2 clove Grated ginger
A. 1/2 tbsp Sesame oil
A. 1 tsp Soy sauce
A. 2 tsp Lemon juice
A. Small amount Wasabi
A. Small amount Salt
