← Nouns Cooking · Japanese

Ingredients

• 200 g firm (momen) tofu
• 2 tbsp toasted white sesame seeds
• 1 tbsp Sugar
• 1½ tsp white miso
• 1½ tsp light (usukuchi) soy sauce
• 1 pinch Salt
• 120 g Green beans
• 50 g Carrot, cut into thin 4 cm matchsticks
• 60 g Konnyaku (konjac block), cut into thin matchsticks (optional)

Method

1. Wrap the tofu in kitchen paper, put a plate on top and leave for 30 min to press out the water. A dry tofu makes a thick, creamy dressing.
2. Grind the sesame seeds in a mortar (or suribachi) until they are oily and fragrant.
3. Add the tofu and mash it until smooth (or push it through a sieve first for an extra-silky result). Mix in the sugar, miso, soy sauce and salt.
4. Blanch the green beans in salted boiling water for 2 min and the carrot and konnyaku for 1 minute. Cool them in cold water, drain and pat completely dry. Cut the beans into 4 cm lengths.
5. Just before serving, fold the vegetables into the tofu dressing.

Tips

• Spinach, edamame, persimmon or blanched broccoli are all lovely in shiraae.
• Dress the vegetables at the last minute; if they sit, they release water and thin the dressing.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook RecipeTin Japan Pickled Plum