Shiraae Vegetables in Tofu Sesame Dressing

Name: Shiraae Vegetables in Tofu Sesame Dressing
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: firm cotton tofu 380 g; sugar for dressing 30 g; salt for dressing 5 g; ground sesame 18 g; carrot 80 g; konnyaku 160 g; sugar for simmering 9 g; salt for simmering 2 g; dashi stock 100 ml

Quick answer

Total time: 60 min
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

Tofu mashed until smooth, with ground sesame and a little sugar, coats the carrot and konjac in a white dressing that is more gently sweet than salty.

Any warmth or liquid left in the vegetables thins it out, so after their simmer in dashi they are drained and cooled completely.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Wrap 380g firm tofu in a clean cloth, place it on a flat plate, and weight it with a light plate for 30 minutes.

Discard the released water and pat the tofu dry.
2

Cut 160g konnyaku into strips 4cm long and 5mm wide, boil for 2 minutes, and drain.

Cut 80g carrot into matching strips.
3

Combine 100ml dashi, 9g simmering sugar, 2g simmering salt, konnyaku, and carrot in a small pan.

Simmer over medium heat for about 8 minutes until little liquid remains and the carrot is tender.
4

Spread the simmered konnyaku and carrot in one layer on a wide plate and cool completely to room temperature.

Drain away any remaining liquid.
5

Grind the drained tofu in a mortar until no curds remain visible.

Add 30g dressing sugar, 5g dressing salt, and 18g ground sesame, and mix until creamy and smooth.
6

Immediately before serving, add the cooled konnyaku and carrot to the tofu dressing and fold gently from bottom to top about six times. Mound on four plates and serve at once.