Spinach Shiraae (Japanese Creamy Mushed Tofu Salad Recipe)

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 and high in protein. It is also rich in calcium.　It’s a highly nutritious side dish as you can also eat vegetables with it ꕤ…˖*

It takes time, but the cooking itself is easy. The gentle taste of white miso is very delicious.

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)

117 kcal Protein 7.3g Fat 4.8g Carb 11.8 Salt Equivalent 0.7g

INGREDIENTS for Spinach Shiraae (Japanese Creamy Mushed Tofu Salad Recipe) (5SERVINGS)

• Firm tofu 400g
• Spinach 70g
• Carrot 50g
• Dried shiitake mushroom 8g
• ☆Soy sauce 10g
• ☆Mirin 10g
• ☆Dashi stock granules 1g
• Ground sesame seeds 5g
• White miso 25g
• Sugar 25g

Spinach Shiraae (Japanese Creamy Mushed Tofu Salad Recipe) COOKING INSTRUCTIONS

①Soak the dried shiitake mushrooms in water. It takes time, so it is better to soak it in water from the day before.

②Stack the colander on the bowl, wrap the firm tofu with kitchen paper and put it on the colander. Weight it down and leave it for a few hours to drain the water.

③Cut the spinach into 5 cm width. Cut the carrot into strips. Remove the stone from the shiitake mushrooms and shred them.

④Boil spinach, carrots and shiitake mushrooms for 2 minutes and squeeze.

⑤Mix soy sauce, mirin, and dashi stock granules. Add vegetables into this.

⑥Put firm tofu in a bowl and mix with a whisk.

⑦When it becomes creamy, mix white miso, sugar, and ground sesame and add vegetables

MEMO

Dried shiitake mushrooms are delicious “donko”. The water left over after rehydration is used for miso soup and udon soup.

When you don’t have time, thinly sliced dried shiitake mushrooms are convenient.

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