Mashed Tofu Salad (Shira-ae)

This Mashed Tofu salad, "Shira-ae," is made with Shojin Dashi broth, giving it a light, delicate, and yet rich taste, Tanmi in Japanese. Heap this Shira-ae high on a plate to make it look extra delicious. Please refer to the recipe for Shojin Dashi broth.

Ingredients (2 servings)

  • 1 Dried Shiitake (Thin type)
  • 1 Block of Firm Tofu
  • 30g Thinly–sliced Konjac Jelly
  • 5g Thinly–sliced Deep-fried Tofu
  • 1/4 Cucumber, thinly sliced
  • 5g Carrot, cut into long thin strips
  • 5g Vegetable of your choice, cut into long thin strips
  • 2 tsp Light Soy Sauce
  • 1/4 tsp Sugar
  • 1 tsp White Roasted Sesame Seeds
  • 50ml Shojin Dashi Broth or Kombu Dashi Broth
  • 50ml Shiitake soaking water
  • Small amount Dashi (for adjustment)



Soak the dried Shiitake in water overnight to rehydrate. You will use the 50ml of soaking water later.
Cut off the hard part of Shiitake stems, tear the stems into pieces using your fingers, or slice vertically with a kitchen knife. Slice the cap of the rehydrated Shiitake into 5mm slices.

Wrap the firm tofu in paper towels and weigh it down with a heavy object for about an hour to dehydrate.

Soak cucumbers in lightly salted water, then drain.

Mix 50ml of Shiitake soaking water with 50ml of Shojin Dashi broth. Add the Konjac jelly, deep-fried tofu, carrot, and Shiitake, and bring to a boil.

Boil for two minutes, then remove from heat and leave to cool.

Strain the tofu, add sugar, soy sauce, and a small amount of Dashi broth to taste, and sprinkle the white sesame seeds on top.

Add 4. and 6. to 7. and mix well.


More recipes