Miso Dou fu Sticks with Cucumber and Wakame Salad
3 Lebanese cucumbers, thinly sliced into rounds
20g dried wakame
55g silken dou fu, well drained
60ml shiro misu
1 tblsp sugar
1 tblsp mirin
1 tblsp rice vinegar
1 egg yolk
100 g beansprouts, blancjed
2 tblsp toasted sesame seeds
Dressing
60mls rice vinegar
1/4 tsp soy sauce
11/2 tblsps sugar
1 tblsp mirin
Sprinkle the cucmber generously with salt and leave for 20mins, or until very soft, then rinse and drain. Rehydrate the wakame and drain the dou fu.
Place the shiro miso, mirin, , sugar, rice vinegar and 2 tblsp wtaer in a saucepan and stir over a low heat until the sugar dissolves. Remove from the heat, then add the egg yolk and whisk untill glossy. Cool slightly.
Cut the dou fu into sticks and place on a non-stick baking tray. Brush the miso mixture over the dou fu and cook under a hot grill for 6mins on each side or until golden.
To make the dressing, place all the ingrdients and 1/2 tsp salt in a bowl and whisk together.
To assemble place the cucumber in the centre of a plate, top with sprouts and wakame, drizzle with the dressing, top with dou fu and serve sprinkled with sesame seeds.