A bold, citrusy, garlicky, spicy salad that's fit for breakfast, lunch, or dinner.
, but aburaage is also great added to curries, ragouts, and even sandwiches or tacos. I always have a few packs lurking in the freezer, and not just for breakfast.
Because it's fried, it needs to be thoroughly rinsed of any residual oil before use. The best way to do this is to cover the pouches in boiling water and swish them around. If you’re using frozen pouches, you may need to repeat the process to both defrost and rinse them. After draining off the hot water, I rinse them again under running water until they no longer feel greasy—an important step not because we’re worried about our waistlines, but because the oil can often smell rancid.
Any combination of crunchy raw vegetables and tender herbs will work in this salad. Here, I’ve combined a julienne of carrots with sliced cucumber, radish, onion, dill, cilantro, basil, and red leaf lettuce. I gently toss the vegetables and herbs with the marinated aburaage and every last drop of the flavorful dressing. The slight warmth of the dressing gently wilts the salad, releasing all the volatile aromas from the herbs.
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