We are making healthy nutritious Shiraae, mixed tofu and spring vegetables. The aroma of the toasted sesame seeds brings out the flavor. You should definitely try it out.
Please leave a 5 star rating if you like the recipe! 🙂
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
Tofu
150 g Firm Tofu or soft silken tofu 1/2 tsp Dashi Soy Sauce substitute: mentsuyu or soy sauce 2 tbsp Toasted White Sesame Seeds 1/2 tbsp Sugar 1/4 tsp Salt
Vegetables
100 g Nanohana substitute: broccoli, broccolini, snap bean pods or spinach 20 g Carrots 30 g Shimeji Mushrooms 4 tbsp Water 1/2 tsp Dashi Soy Sauce substitute: mentsuyu or soy sauce
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let’s prepare the tofu. Tear the firm tofu into bite-size pieces, placing them into a pot of boiling water. Simmer on low heat for about 1 minute.
- Using a mesh strainer or skimmer, remove and place the tofu onto a paper towel.
- Wrap the tofu and let it sit to cool. This process will help to remove the excess water quickly.
- Next, add the salt to the same pot of boiling water. Now, place the stem ends of the nanohana into the water, and then submerge the leaf part. Nanohana is a Japanese spring vegetable which is related to rapeseed or canola plants.
- Cook it for a total of about 30 seconds.
- Remove and place the nanohana into a bowl of ice water to keep it from discoloring.
- Drain and squeeze out the excess water with your hands.
- Then, cut the nanohana into 3cm (1.2") pieces.
- Lightly season with the dashi soy sauce. Mentsuyu or soy sauce can be substituted for the dashi soy sauce.
- Squeeze out the excess liquid. This pre-seasoning process will help to prevent the flavor from diluting when mixed with the tofu later.
- Now, measure out 4 tablespoons of water in a pot and add the dashi soy sauce.
- Add the carrot and the shimeji mushrooms and turn on the burner.
- Stir to cook them evenly.
- Simmer until the liquid is completely reduced.
- Then, place the carrot and mushrooms onto a plate.
- And now, let’s combine the shiraae. Put the toasted white sesame seeds into a pan and turn on the burner. Lightly re-toasting the sesame seeds before use will significantly increase the aroma and flavor.
- Place the sesame into a suribachi mortar. Then, grind it with a surikogi pestle.
- Now, add the drained tofu, sugar, salt and dashi soy sauce.
- Then, grind until smooth.
- Now, add the nanohana and the carrot and shimeji mushrooms.
- Toss to coat evenly.
- Place the shiraae onto a plate.
Recipe Notes
This is a delicious, nutritious and healthy dish and Chef really recommends trying it out.
Shiraae can be made with seasonal vegetables and tofu so you can enjoy this recipe all year round.
You can also substitute broccoli, snap bean pods or spinach for the nanohana.
