Simple Spinach and Konnyaku Shira-ae

Name: Simple Spinach and Konnyaku Shira-ae
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams Tofu (firm or silken); 150 grams Spinach; 100 grams Konnyaku; 3 tbsp Sugar (light brown sugar); 1 tsp Salt; 4 tbsp Ground sesame seeds (white)

cookpad.japan @cookpad_jp

I learned this recipe from my mother and wanted to record it here.

It's important to properly remove the excess moisture from the tofu as well as the other ingredients.
Either silken or firm tofu is fine, but since silken tofu has a lot of moisture, it may be more difficult to handle.
Shira-ae is very simple. You can add carrots or string beans to the ingredients, if you like. Recipe by lulu88

I learned this recipe from my mother and wanted to record it here.

cookpad.japan @cookpad_jp

I learned this recipe from my mother and wanted to record it here.

Saved

Ingredients

4 servings

200 gramsTofu (firm or silken)
150 gramsSpinach
100 gramsKonnyaku
Seasoning ingredients:
3 tbspSugar (light brown sugar)
1 tspSalt
4 tbspGround sesame seeds (white)

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Steps

1

Add the bunches of spinach to a pot of boiling water, and boil for 3-4 minutes, then immerse in cold water. Squeeze well to drain and cut into 2 cm long pieces.
2

Parboil the konnyaku. Cut into 1 cm long slices, rinse, then use a paper towel to wipe off the excess moisture.
3

Cut up one block of 200 g tofu into large pieces, place them on a plate covered in paper towels, and microwave for 2 minutes at 600 W.
4

Wrap and lightly squeeze the tofu in a cloth, if possible, to remove the moisture after heating. (Or, you could lightly blot the moisture with paper towels.)
5

Place the tofu in a grinding bowl and mash it with a pestle. Add the seasoning ingredients and mix until the tofu is smooth, without any lumps.
6

Add the spinach and konnyaku, use chopsticks to gently stir them into the tofu, and it's complete.