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  • Hi, I’m Francis,

  • the host of this show "Cooking with Dog."

  • First, let’s prepare the tofu.

  • Tear the firm tofu into bite-size pieces,

  • placing them into a pot of boiling water.

  • Simmer on low heat for about 1 minute.

  • Using a mesh strainer or skimmer,

  • remove

  • and place the tofu onto a paper towel.

  • Wrap the tofu and let it sit to cool.

  • This process will help to remove the excess water quickly.

  • Next, add the salt to the same pot of boiling water.

  • Now, place the stem ends of the nanohana

  • also known as broccolini into the water,

  • and then submerge the leaf part.

  • Cook it for a total of about 30 seconds.

  • Remove and place the nanohana into a bowl of ice water

  • to keep it from discoloring.

  • Drain and squeeze out the excess water with your hands.

  • Then, cut the nanohana into 3cm or about 1 inch pieces.

  • Lightly season with the dashi soy sauce.

  • Mentsuyu or soy sauce can be substituted

  • for the dashi soy sauce.

  • Squeeze out the excess liquid.

  • This pre-seasoning process will help to prevent the flavor

  • from diluting when mixed with the tofu later.

  • Now, measure out 4 tablespoons of water in a pot

  • and add the dashi soy sauce.

  • Add the carrot

  • and the shimeji mushrooms

  • and turn on the burner.

  • Stir to cook them evenly.

  • Simmer until the liquid is completely reduced.

  • Then, place the carrot and mushrooms onto a plate.

  • And now, let’s combine the shiraae.

  • Put the toasted white sesame seeds into a pan

  • and turn on the burner.

  • Lightly re-toasting the sesame seeds before use

  • will significantly increase the aroma and flavor.

  • Place the sesame into a suribachi mortar.

  • Then, grind it with a surikogi pestle.

  • Now, add the drained tofu,

  • sugar,

  • salt

  • and dashi soy sauce.

  • Then, grind until smooth.

  • Now, add the nanohana

  • and the carrot and shimeji mushrooms.

  • Toss to coat evenly.

  • Place the shiraae onto a plate.

  • This is a delicious, nutritious and healthy dish

  • and Chef really recommends trying it out.

  • Shiraae can be made with seasonal vegetables and tofu

  • so you can enjoy this recipe all year round.

  • You can also substitute broccoli,

  • snap bean pods or spinach for the nanohana.

  • Good luck in the kitchen.

Hi, I’m Francis,

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B2 tofu soy sauce soy dashi sauce water

Shiraae (Mixed Tofu and Spring Vegetables)

  • 74 16
    阿多賓 posted on 2013/09/21
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