Shiraae, a simple yet profoundly flavorful Japanese side dish, is a testament to the beauty of understated elegance in cuisine. This creamy, subtly sweet, and savory mashed tofu salad offers a refreshing counterpoint to richer dishes, its versatility making it a welcome addition to any meal. The key to a truly delicious Shiraae lies in the balance of its ingredients – the smooth texture of the silken tofu, the subtle sweetness of the sesame oil, and the savory depth of soy sauce. It's a dish that effortlessly blends textures and flavors, resulting in a surprisingly complex taste experience despite its simplicity.
Beyond its delightful taste, Shiraae is incredibly healthy, packed with plant-based protein and essential nutrients. This recipe provides a clear, step-by-step guide to creating the perfect bowl of Shiraae. Ready to experience the magic of this classic Japanese salad? Let's dive into the detailed instructions below!
Tools Needed
- Microwave
- Mortar and pestle (or kitchen paper)
- Whisk
Ingredients
- Hijiki seaweed
- Water
- Tofu
- Carrot
- Dashi (dried shiitake dashi): 1 1/3 cup
- Salt: pinch
- Sesame seeds
- Sugar
- Sesame paste
- Miso (mainsuyu)
- Nanohana (rape blossoms)
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Soak hijiki seaweed in water for 10 minutes to rehydrate.
- Microwave tofu for 1 minute at 800 watts or until heated through. Break into chunks and let excess moisture drip off.
- Cut carrot into pieces. Add to a pan with 1 1/3 cup dashi, a pinch of salt and cook until soft but still crunchy.
- After 10 minutes, drain and rinse the hijiki seaweed until the water runs clear.
- Cook hijiki with 1 1/3 cup dashi and a pinch of salt until the dashi evaporates.
- Toast sesame seeds until fragrant. Grind until half-done using a mortar and pestle, or crush between kitchen paper.
Step 2. Make the Sesame Dressing
- Add sugar, sesame paste, and mainsuyu to the ground sesame seeds. Mix to combine.
Step 3. Mash the Tofu and Combine
- Add tofu and pound until well combined.
Step 4. Mix and Serve
- Squeeze out moisture from the nanohana. Add the carrot, hijiki, and mashed tofu. Mix well.
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- Hijiki is a popular seaweed in Japan, often simmered instead of used in soup.
- If you don't have a mortar and pestle, you can crush sesame seeds between kitchen paper.
- Squeezing out the moisture from nanohana is crucial to prevent watery shiraae.
- You can use other vegetables like spinach, edamame, or mushrooms.
Nutrition
- Calories: approximately 200-250
- Fat: 8-12gg
- Carbs: 20-25gg
- Protein: 10-15gg
FAQs
1. Can I use firm tofu instead of silken tofu for Shiraae?
While silken tofu is traditional and creates the creamiest Shiraae, you can use firm tofu. Just be sure to thoroughly mash it to achieve a smooth consistency. You may need to add a little more liquid to reach the desired texture.
2. How long can I store leftover Shiraae?
Store leftover Shiraae in an airtight container in the refrigerator for up to 3 days. The flavor may slightly intensify over time.
Enjoy your homemade Shiraae! This versatile dish is perfect as a side to grilled fish, rice bowls, or even as a simple snack. With its simple ingredients and quick preparation, Shiraae is sure to become a new favorite in your culinary repertoire.