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Umeboshi Scented Shira-ae (mashed Tofu With Green Beans, Bamboo Shoot And Cheese) Recipe

Umeboshi Scented Shira-ae (Mashed Tofu with Green Beans, Bamboo Shoot and Cheese) Recipe
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Serving : 2
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Prepare the ingredients before making Umeboshi Scented Shira-ae (Mashed Tofu with Green Beans, Bamboo Shoot and Cheese) in your home. Then, follow these steps below to serve Umeboshi Scented Shira-ae (Mashed Tofu with Green Beans, Bamboo Shoot and Cheese) for your family or friends.

Ingredients: Umeboshi Scented Shira-ae (Mashed Tofu with Green Beans, Bamboo Shoot and Cheese)

  • 10 Green beans
  • 1 dash Boiled bamboo shoots
  • 1 dash, around 40 grams Konnyaku
  • 1/2 block, about 160 grams Firm tofu
  • 20 to 30 grams Umeboshi with the pits removed and chopped into a paste
  • 3 level tablespoons Toasted sesame seeds
  • 2 leaves Shiso leaf
  • 1 to 2 pieces - about 20 grams or (to taste) Meiji Hokkaido Tokachi Smart Cheese (processed cheese)
  • Seasoning ingredients:
  • 4 tbsp Sake
  • 2 tbsp Mirin
  • 1 tbsp + or (to taste) Bonito based mentsuyu
  • 1 heaping teaspoon or (to taste) White miso (Saikyo sweet miso)

How to Make Umeboshi Scented Shira-ae (Mashed Tofu with Green Beans, Bamboo Shoot and Cheese)

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Umeboshi Scented Shira-ae (Mashed Tofu with Green Beans, Bamboo Shoot and Cheese) in your home by yourself.

    Step 1
  • About this much is good. Saikyo miso is a mild, creamy tasting miso. It's quite sweet so it's perfect for shira-ae. Please give it a try.
  • Step 2
  • Blanch the green beans, drain and refresh in cold water. Slice the bamboo shoot thinly. Cut the konnyaku in small pieces about the same size as the other ingredients, and blanch in boiling water to get rid of the smell.
  • Step 3
  • Dice the cheese.
  • Step 4
  • Julienne the shiso leaves, chop the umeboshi into a paste. Even if you buy pre-roasted sesame seeds, it's important to re-toast them in a dry pan.
  • Step 5
  • Grind up the sesame seeds well in a suribachi or a mortar with a pestle.
  • Step 6
  • Drain the tofu, place in a microwave proof container and loosely cover with plastic wrap. Microwave for 3 minutes. Put in a clean cloth and press to expel the excess moisture, but don't press too much since don't want to try it out.
  • Step 7
  • Put the wrung out tofu in the suribachi or mortar, add the white miso and sesame seeds and grind up well. Put in half the umeboshi paste.
  • Step 8
  • Keep tasting and adjusting as you add the flavoring ingredients and thin out the paste.
  • Step 9
  • When the tofu paste reaches the consistency you like, add the green beans, bamboo shoot and konnyaku. Mix with your hands gently.
  • Step 10
  • Add the remaining umeboshi paste, cheese and shiso leaves. Mix in.
  • Step 11
  • Make sure you don't completely blend the umeboshi paste, cheese and shiso leaves in - you still want them to stand out in the paste, so mix them in gently!
  • Step 12
  • Here, my palms are covered with umeboshi paste. Mix the cheese and shiso leaves in to blend in. You're all finished!
  • Step 13
  • This isn't an overly sweet shira-ae. So it goes well with wine, or bourbon, or whiskey.
  • Step 14
  • It won't turn watery even if you make it the day before. Make a big batch and have some for breakfast too. It's loaded with sesame seeds, tofu, cheese, and fiber.
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