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1. 材料を準備する。豆腐はキッチンペーパーで包み、重しを載せ、軽く水切りする。
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2. 青葱は小口切り、茗荷は縦に半分に切り、小口切りに。大葉は千切りに、カイワレは1cm巾に切る。搾菜はみじん切りにしておく。
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3. ボールに水切りした豆腐を入れ、大きめのスプーンで軽く崩す。
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4. 薬味を全て入れ、ごま油大さじ1、白だし大さじ1、薄口醤油小さじ1で味付けし、全体を混ぜ合わせたら完成。
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5. お好みでラー油をかけるとまた美味！ ビール、冷酒、白ワインによく合います！ 搾菜をたくあんにしてみたり、キムチを入れても美味しいのでお試しあれ。
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