Karanamasu (Sardine and Okara Vinegar Salad)

Coat the sardines evenly with half of the curing salt and leave until firm.

Rinse them with about 1 tablespoon of the measured vinegar, pat dry, and chop finely.

Pour hot water over the fried tofu to remove excess oil and cut it small.

Simmer with the soy sauce and tofu sugar over low heat for about 3 minutes, until nearly dry.

Slice the cucumber thinly, julienne the carrot, and mince the leek.

Sprinkle the remaining salt over the cucumber and carrot, leave until softened, then squeeze them very dry.

Dry-roast the okara for about 5 minutes, breaking up lumps and removing excess moisture, then cool completely.

Mix the peanut powder, miso, remaining vinegar, and dressing sugar until the sugar dissolves.

Add the cooled okara, sardine, fried tofu, cucumber, carrot, and leek to the peanut miso dressing.

Mix until moist enough to hold together but with no liquid pooling.

Shred the yuzu peel and fold it in.

Divide into four portions and press each firmly into a small rice-bale shape before plating.