Tsushima (Crumbled Tofu and Vegetable Salad)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 13
About this dish
Tofu is dry-fried with no oil until the water cooks off and it breaks into fluffy crumbs, then scattered through shiitake, carrot, burdock and konjac simmered in dashi, and everything is dressed with rice vinegar.
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The tofu does not coat the vegetables; it stays in little grains tucked between them.
Ingredients
Instructions
- 1
Crumble 400g tofu into a pan and dry-fry over medium heat for 8 to 10 minutes.
When moisture has emerged and the tofu is loose, drain in a sieve and cool completely.
- 2
Soak 2 dried shiitake and cut into 3cm strips.
Cut 30g carrot, 20g burdock, and 30g konjac to match. Soak burdock for 5 minutes and parboil konjac for 2 minutes.
- 3
Combine the shiitake, carrot, burdock, konjac, 100ml dashi, 4g simmering sugar, and 6ml simmering soy sauce.
Cook about 10 minutes until nearly dry, spread out, and cool.
- 4
Blanch 12g green beans for 1 minute, chill, and slice thinly.
Dissolve 4g dressing sugar, 1g salt, 3ml soy sauce, and 15ml vinegar in a small bowl.
- 5
Mix the fully cooled tofu and simmered vegetables in a large bowl.
Pour over the vinegar dressing, toss gently, fold in the green beans, and serve or chill.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
山口市内の栄養教諭 · Checked: 2026-08-11
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