Ground Tofu with Vegetables (Shiro-ae)

This can be made in bulk and pulled out of the fridge as a side dish or lunchbox filler.


Serves: 4

  • 280g cotton tofu (1 standard block), strained
  • 500g konnyaku
  • 1 small carrot
  • 4 shiitake mushrooms
  • 5 tbsp ground white sesame seeds
  • 100g spinach


  • 240ml dashi
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tbsp mirin


  • 1 tbsp sugar
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 1/2 tbsp white miso paste
  • 1/2 tsp salt
  • 2 tbsp dashi


  1. Boil the konnyaku and carrot in water for 2 minutes, and then cut them up, 4.5cm x 1cm. Stem the shiitake and cut into 3cm slices.
  2. Cook the konnyaku, carrot and shiitake in a pan together with A, until the liquid has reduced to nothing.
  3. Wrap the drained tofu in a tea towel to remove excess water. It may be helpful to place a bowl or something similar on top for about 10 minutes.
  4. Grind the tofu and ground sesame together with a mortar and pestle, then add B. Cook the spinach then add to tofu along with the other ingredients. Mix well and serve.