Konnyaku no Shiraae (Konjac with mashed tofu salad) ｜ Our Regional Cuisines
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Source: Gunma’s food fishing game
RECIPE
Ingredients (4 servings)
- Konjac 120g
- Carrot 50g
- Sugar 4 tsp.
- Soy sauce 4 tsp.
- Soup stock 4 tbsp.
- Spinach 25g
- Tofu 200g
- Sugar 4 tsp.
- Salt a pinch
- White sesame seeds 2 tbsp.
How to cook
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1. Cut the konjac into 3 cm lengths and blanch it in boiling water. Also, cut the carrot into the same size as konjac and simmer it in soup stock, sugar, and soy sauce. After boiling, drain both the konjac and carrot in a colander and remove the excess liquid.
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2. Boil the spinach, soak it in water, and then cut it into 3 cm lengths.
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3. Grind white sesame seeds in a mortar to make a smooth paste. Add well-drained tofu and grind it further. Finally, season it with sugar and salt and mix it well.
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4. Mix steps 1 and 2 in step 3.
provider : "Kanna-machi"
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
