This dish consists of a mixture of tofu and toasted white sesame to which various types of vegetables are added to provide a tasty salad, even without dressing, in which each ingredient can be savored in its purest form. The earliest records on Shiraae were found in a book titled “Tofu Hyachin” (100 Ways to Prepare Tofu) from 1736.
Ingredients for 4 portions
- Spinach 800 g
- Tofu 400 g
- White sesame paste 100 g
- Clear soy sauce 65 g
- Sugar 15 g
- Whole wheat black bread 400 g
- Dashi broth 360 g
- Rice wine 60 g
Preparation
Pour all the clear soup ingredients into a saucepan. Bring to a boil, then let it cool.
Blanch the spinach and place it in cold water. Drain them and dip them in the clear soup.
Drain the water for the tofu and strain it. Add white sesame paste together with clear soy sauce and sugar in a mortar. Mix all the ingredients together.
Drain the spinach from the clear soup, cut it into 1-inch pieces and mix it with the tofu paste.
Cut the black bread into thick slices and toast them on the grill.
Arrange the salad on a plate and serve it accompanied by the black bread croutons.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.