Time: 15 min.
Complexity: easily
Servings: 2

Shira-ae is a light Japanese salad made with spinach and tofu puree. It's delicate, creamy, and healthy. It's easy to make: blend tofu with blanched spinach and herbs. Before mixing, thoroughly squeeze out the liquid from the spinach and tofu to prevent the salad from becoming too watery.

Ingredients:

• 1 package (400 g) of firm tofu
• 8 cups spinach leaves
• 1 tbsp. sesame seeds
• 1.5 tsp sugar
• 1 teaspoon mirin (sweet rice wine)
• 1 teaspoon soy sauce

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tofu, spinach, sesame, sugar, rice wine, soy sauce

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Preparation:

Step 1
• Pat the tofu dry and wrap it in paper towels to remove excess water. Puree in a food processor until smooth, then transfer to a bowl and set aside.
Step 2
• Bring a large saucepan of salted water to a boil. Fill a bowl with ice water. Cook the spinach in the boiling water until wilted, about 2 minutes, then transfer to the ice water. Drain and squeeze out any excess water.
Step 3
• In a skillet over medium heat, toast the sesame seeds, stirring, until golden brown, about 3 minutes. Let cool, then grind in a spice grinder. Stir the ground seeds, sugar, mirin, soy sauce, and spinach into the tofu. Season with salt to taste.

Votes: 1

Author of the recipe - Masaharu Morimoto (Japan) - chef, culinary writer, owner of several restaurants