Shira-ae (tofu & Sesame Seed Dressing With Ve Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 each: Pieces canned konnyaku, drained and shredded
1 each: Tofu block,
1 small: Carrot, shredded
1 tsp: Salt,
1 tsp: Vegetable oil,
1/2 cup: Niban dashi,
4 tsp: Sugar,
1/4 tsp: All purpose soy sauce,
3 tbsp: 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 1/4 c cold water & 1/2 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 &
1/8 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 1/8 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, 1/4 ts salt, the drained
konnyaku, & the reserved grated carrot. Serve as a first course or
part of a Japanese meal.
Source from luhu.jp
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 1/4 c cold water & 1/2 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 &
1/8 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 1/8 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, 1/4 ts salt, the drained
konnyaku, & the reserved grated carrot. Serve as a first course or
part of a Japanese meal.
Source from luhu.jp