Hourensou no shiraae（ほうれん草の白和え）
What kind of dish is shiraae??
This is a traditional Japanese tofu salad recipe. “Shiraae” is tofu mixed with vegetables and seasoned with sesame, sugar, and miso.
It is said that it came to be called Shiraae because it looks like it is wearing a white robe. In Japanese, white is called “shiro” and to mix is called “ae”.
Tofu is low in fat, high in protein and rich in calcium. It is a nutritious Japanese-style salad that also contains many other nutrients, as it is mixed with many vegetables.
It takes time to squeeze the water out of the tofu, but the cooking itself is easy. (If you don’t have time, you can quickly drain the water by heating the tofu in the microwave for a few minutes.)
The most popular ingredient to mix into Shiraae is spinach, but it can also be made delicious by substituting shimeji mushrooms, konnyaku, kidney beans, etc.
We recommend using mildly salty white miso for seasoning. And adding ground sesame or almond powder to this dish will greatly enhance the flavor.
This recipe use firm tofu, not silken tofu otherwise it takes a long time to drain and it becomes too soft. (*There is a theory that silken tofu was used originally.) For more information on tofu, please click here. 👉 Tofu topped with meat miso (niku miso)
NUTRITION FACTS of Spinach Shiraae (Japanese Creamy Mushed Tofu Salad Recipe)
TOTAL NUTRITION VALUE
- 586 kcal
- Protein 37.9 g
- Fat 24.3 g
- Carb 60.4 g
- Salt Equivalent 6.9 g
INGREDIENTS for Spinach Shiraae (Japanese Creamy Mushed Tofu Salad Recipe) (5SERVINGS)
- Firm tofu 400g
- Spinach 70g
- Carrot 50g
- Dried shiitake mushroom 8g
- ☆Soy sauce 20g
- ☆Mirin 20g
- ☆Dashi stock granules 2g
- Ground sesame seeds 10g
- White miso 25g
- Sugar 25g
Spinach Shiraae (Japanese Creamy Mushed Tofu Salad Recipe) COOKING INSTRUCTIONS
- Soak the dried shiitake mushrooms in water for a few hours to soften them. I do this the day before I want to cook them and store it in the fridge.
- Wrap the tofu in paper towels
- Place a colander over a bowl and place the tofu on top of it.
- Put a weight on top of the tofu and wait a few hours for the water to drain.
- Cut the spinach into 4cm pieces.
- Peel the carrots and cut them into 4cm strips.
- Squeeze the water out of the dried shiitake mushrooms, remove the stems and cut them into strips.
- Boil the spinach, carrots and shiitake mushrooms for about 2 minutes.
- Squeeze the water out of the vegetables. Be careful not to burn yourself when squeezing the vegetables.
- Mix the soy sauce, mirin, dashi stock granules and vegetables.
- Place the firm tofu in a bowl and mash it.
- Add the white miso, sugar, and ground sesame seeds to a bowl.
- Add the drained vegetables and mix.
My favorite is dried shiitake mushrooms called “donko,” a local specialty of Oita Prefecture. The water used to soften donko turns into a fragrant dashi soup. Miso soup and stews can be made very deliciously using this dashi soup.
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