Shiraae is a traditional tofu dish in Japan. Various vegetables and seaweeds can be used for shiraae, but let’s try some simple ingredients that Americans are familiar with: spinach and carrots. Because we dress the dish with tofu instead of mayo or cheese, this shiraae style salad is a great dish for someone on a diet.

Ingredients (4 servings)

Tofu (firm)     10 oz
Spinach    1 bunch
Carrot    1
Dried shiitake mushrooms    3
Saké    3 tbs
Sugar    3 tbs
Soy sauce    3 tbs
Ground white sesame seeds    3 tbs
Water    1/3 cup

Directions

1. Wrap the tofu with paper towels and place a small cutting board on top of it (used for weight). Leave it for about 15 minutes to remove the water.
2. Soak dried shiitake mushrooms in 1/3 cup water. Let sit for 10 min. When mushrooms are softened, remove stem and slice thinly. Keep the drained water; it will be used as dashi, or soup stock. Peel carrot and slice into thin strips.
3. Put saké, sugar, 1tbs soy sauce, and dashi water (water drained from shiitake mushrooms) in a small pan and bring to a boil. Add carrot and shiitake mushrooms and simmer on medium heat until carrots are softened. Set aside until cool.
4. In a large pot, cook spinach in boiling water for one minute (do not overcook). Drain spinach and then soak in cold water until cool. Drain and squeeze the spinach to remove the excess liquid. Cut spinach into about 1 inch lengths.
5. Smash tofu with a fork in a large bowl. Add liquid from cooked carrot and shiitake mushrooms, 2 tbs soy sauce and sesame seeds.
6. Mix carrot and shitake into the seasoned smashed Tofu. Add spinach and mix again.