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 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)

Steps

1

Soak the dried Shiitake in water overnight to rehydrate. You will use the 50ml of soaking water later.
2
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.
3

Wrap the firm tofu in paper towels and weigh it down with a heavy object for about an hour to dehydrate.
4

Soak cucumbers in lightly salted water, then drain.
5

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.
6

Boil for two minutes, then remove from heat and leave to cool.
7

Strain the tofu, add sugar, soy sauce, and a small amount of Dashi broth to taste, and sprinkle the white sesame seeds on top.
8

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

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