Steps

1. Rehydrate Dried Wakame Seaweed (2 tbsp) in water.
   🕒 01:10
2. Take Firm Tofu (1 block) out of the package and tear it by hand. Tearing the tofu by hand creates a rough surface that helps it absorb flavor better.
   🕒 01:25
3. Sprinkle Salt (a pinch) onto the torn tofu to season.
   🕒 01:57
4. Trim the roots of Mizuna Greens (2 stalks), wash, and chop into approximately 3cm pieces.
   🕒 02:10
5. Trim the root of Myoga Ginger (1 pc) and thinly slice.
   🕒 02:51
6. Trim the roots of Kaiware Radish Sprouts (1/2 pack) and wash.
   🕒 02:16
7. Heat Vegetable Oil (2 tbsp) in a frying pan and fry Dried Whitebait (20g) until crispy. Frying the whitebait until golden brown improves its texture. Be cautious of oil splattering.
   🕒 03:11
8. Transfer the fried whitebait to parchment paper to drain excess oil and further crisp it up.
   🕒 04:17
9. Squeeze out the water from the rehydrated wakame seaweed firmly.
   🕒 04:35
10. In a bowl, combine Soy Sauce (1 tsp), Vinegar (1 tbsp), Sugar (a pinch), Vegetable Oil (2 tbsp), and Yuzu Pepper Paste (1 tsp). Mix well to create the dressing. For variation, you can add wasabi or pickled plum to taste.
    🕒 04:42
11. Arrange the chopped Mizuna Greens and drained Wakame Seaweed on a plate.
    🕒 05:42
12. Lightly pat dry the Tofu seasoned with salt, and arrange randomly on the plate.
    🕒 06:01
13. Garnish with Kaiware Radish Sprouts and the sliced Myoga Ginger.
    🕒 06:27
14. Generously top with the crispy fried Dried Whitebait.
    🕒 06:46
15. Drizzle with the prepared Yuzu Pepper Dressing and serve.
    🕒 07:01