Morimoto’s Silken Tofu Salad with Miso Vinaigrette
Cold silken tofu broken over a bed of frisée, watercress, and julienned daikon, finished with Morimoto’s signature miso vinaigrette, crispy shallots, and shaved bonito. This dish appears in Masaharu Morimoto’s cookbook as a study in textural contrast: the trembling softness of silken tofu against sharp bitter greens, the crunch of fried shallots, and the oceanic umami of katsuobushi. The miso vinaigrette is lighter than a standard miso dressing — sharpened with rice vinegar and brightened with yuzu — making it suitable for delicate proteins.
Ingredients (serves 4)
| Ingredient | Amount |
|---|---|
| Silken tofu | 600 g (2 blocks) |
| Frisée or curly endive | 100 g |
| Watercress | 60 g |
| Daikon, julienned | 150 g |
| Shallots, thinly sliced | 3 |
| Neutral oil (for frying) | 250 ml |
| Katsuobushi (bonito flakes) | 10 g |
| Toasted sesame seeds | 1 tbsp |
| Scallion, thinly sliced | 2 stalks |
| For dressing | |
| White miso | 2 tbsp |
| Rice vinegar | 3 tbsp |
| Yuzu juice (or lemon) | 1 tbsp |
| Soy sauce | 1 tbsp |
| Neutral oil | 3 tbsp |
| Toasted sesame oil | 1 tsp |
| Sugar | 1 tsp |
Method
- Prepare the vinaigrette: whisk miso with rice vinegar, yuzu, and soy sauce until smooth. Slowly whisk in neutral oil and sesame oil to emulsify. Add sugar, taste, and adjust acidity. Refrigerate.
- Fry shallots: heat neutral oil to 160°C in a small saucepan. Add shallot rings and fry, stirring, until golden brown, about 4–5 minutes. Drain on paper towels and salt immediately.
- Gently drain the tofu and pat dry with kitchen paper. Cut each block into 4 large pieces.
- Toss frisée, watercress, and daikon with just enough vinaigrette to lightly coat. Arrange on a wide platter.
- Place tofu pieces over the salad. Spoon remaining dressing over the tofu.
- Finish with crispy shallots, bonito flakes, sesame seeds, and scallion. Serve immediately.
Notes
- Silken tofu must be very cold and handled gently to avoid crumbling.
- A microplane of fresh ginger over the finished plate adds another layer of heat.
- For a vegan version, replace bonito with crispy nori flakes and smoked paprika.
- The miso vinaigrette works beautifully on sashimi-grade fish carpaccio as well.
Dressing: Morimoto-Miso-Vinaigrette