Chisha-momi (Soft Salad Greens with White Miso Dressing)
You might think of salads as always having super crisp, crunchy greens but this recipe from Kagawa, Japan takes a different approach! Here, the greens are massaged by hand until wilted and then mixed with a toasty white miso and sesame dressing. We usually mix in some strips of fried tofu and little dried fish called chirimen too, but feel free to leave out if it's not too your taste :)
Background: Chisha used to grow in people's home gardens or fields in the spring, but is hard to find now even in Kagawa! Since it's pretty similar to red or green lettuce, most people use that instead.
- Chisha greens (if available) or Red leaf lettuce (1 bunch)
- Sesame seeds, ground (1 tablespoon)
- White miso paste (1 tablespoon)
- Vinegar (rice works well) (1 tablespoon)
- Sugar (1 tablespoon)
- Salt (a pinch)
- Abura-age/fried tofu (1 piece)
- Chirimen jako (tiny dried sardines) (about 2-3 tablespoons)
Grind sesame seeds and mix with sugar, vinegar, white miso paste and a pinch of salt. Set aside for now.
Wash chisha/lettuce and break into smaller pieces by wringing it with your hands (using your hands instead of a knife helps make the flavor better).
Put greens in a large bowl filled with water and roughly massage with your hands. Drain the water (it will probably have a green color!) and repeat another 2-3 times until the greens are somewhat wilted but still have a little bit of crispness. Squeeze out any excess water.
Toast the abura-age/fried tofu in a dry frying pan until the surface is crisp and browned.
Cut the tofu into small strips.
Add the strips of tofu and a couple tablespoons of chirimen fish into the wilted greens and toss. Mix in the white miso dressing so the greens are coated evenly. Serve and enjoy!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.