Fresh Vegetables with Shiso Leaf Dip
A healthy dip made with shiso leaves and tofu. Scoop it up with fresh vegetables.
Photographed by Masaharu Shirane
Calorie count is per serving
Ingredients (Serves 2)
- 4 cherry tomatoes
- 1/4 red paprika
- 1/4 yellow paprika
- 1/3 cucumber
- 5 cm daikon radish
- 5 cm carrot
- 2 radishes
- 20 green peas
- Baguette (sliced), as needed
- Shiso leaf dip, as needed
[Shiso leaf dip]
- 30 shiso leaves (roughly chopped)
- 400 g kinugoshi-dofu
- 3 tbsp olive oil
- A little over 1 tbsp lemon juice
- 2 tsp sugar
- A little over 1 tbsp usukuchi soy sauce
- Salt, to taste
Make the [shiso leaf dip]: crumble the tofu into small pieces and spread on a microwave-safe plate lined with a paper towel. Microwave for six min at 600 W. Remove the tofu from the microwave and press out the excess water until the tofu becomes about 200 g.
Blend all the ingredients for the shiso leaf dip in a blender until smooth.
Cut a thin disk off the stem side of each tomato to use as a lid. Place some [shiso leaf dip] on each tomato and put the "lid" back on. Slice the red and yellow paprika into easy-to-eat strips. Peel four strips off the cucumber, leaving some peel intact along its length, then cut into 1 to 2 cm thick rounds. Peel the daikon radish and carrot then cut into 3 to 4 cm sticks lengthways. Peel little "dots" randomly from the radishes. Boil the green peas in salted water, then place them on toothpicks.
Arrange the vegetables on a plate, then serve with baguette slices and the [shiso leaf dip] on the side.