Ingredients (Serves 2)

• 2 cabbage leaves, shredded (120g)
• 2 shiso leaves, thinly sliced (2g)
• 1/2 block thick fried tofu (atsuage, 100g)
• 2 tablespoons chirimen jako (dried baby sardines)
• Vegetable oil, as needed
• 
  Kewpie Deep-fried Sesame Yuzu Dressing (to taste)

Instructions

1. Shred the cabbage and slice the shiso leaves into thin strips.
2. Cut the tofu in half lengthwise, then into 1.5 cm thick slices.
3. Heat oil in a frying pan and grill the tofu slices until golden on both sides.
4. In the same pan, add the chirimen jako and cook until crispy.
5. Arrange the cabbage and tofu on a plate. Top with crispy jako and shiso, then drizzle with sesame yuzu dressing.