Shira-ae (tofu & sesame seed dressing with ve

6 Servings

Ingredients

Quantity Ingredient
2 eaches Pieces canned konnyaku drained and shredded
1 each Tofu block
1 small Carrot, shredded
1 teaspoon Salt
1 teaspoon Vegetable oil
½ cup Niban dashi
4 teaspoons Sugar
¼ teaspoon All purpose soy sauce
3 tablespoons White sesame seeds

Directions

Bring 1 c water to a boil in a small pot & drop in the shredded konnyaku. Return to the boil, then drain immediately & cool to room temperature. Bring another cup of water to a boil & drop in the tofu.

Simmer uncovered over moderate heat for 5 minutes, drain, & cool to room temperature. Wrap the tofu in a kitchen towel or napkin & squeeze it gently to rid it of its moisture. With the back of a wooden spoon, rub it through a sieve set over a bowl. In another bowl, soak the shredded carrots in ¼ c cold water & ½ ts of salt for about 30 minutes. Drain, squeeze dry & set aside. In a small pot heat 1 ts vegetable oil over high heat until a light haze forms above it. Stir in the konnyaku, kashi, 1 ts of sugar, the remaining salt & ⅛ ts soy sauce. Bring to a boil & simmer, uncovered until the liquid has reduced by half. Cool to room temperature. Heat a small frying pan over high heat until a drop of water flicked across its surface evaporates instantly. Add the sesame &, shaking the pan almost constantly, warm them until they are a pale gold & their aroma is released. Bring to a paste in a suribachi (serrated mixing bowl) or, more easily, pulverize them at high speed in an electric blender with ⅛ ts of soy sauce. Transfer the sesame seed paste to a mixing bowl & stir in the reserved tofu. Drain the konnyaku and its sauce through a sieve set over a small bowl. Stir 2 tbs of the sauce into the sesame seed paste. Stir in 1 tb sugar, ¼ ts salt, the drained konnyaku, & the reserved grated carrot. Serve as a first course or part of a Japanese meal.

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