Spinach Mushroom Shiraae (Japanese Mashed Tofu Salad)

“Shiraae” is a dish in which tofu is mashed into a smooth paste, seasoned, and mixed with vegetables or other ingredients. It is known for its delicate flavor and healthy appeal, and you can even enjoy it with seasonal ingredients.

• by Yuko Ihara

In “washoku” (Japanese cuisine), vegetables or other ingredients dressed with seasonings is called “aemono”. There are many variations and combinations of the vegetables and seasonings used in making aemono. “Shiraae” is one type, in which you dress tofu vegetables, and other ingredients. The “shira-” in “shiraae” means “white”, which comes from the whiteness of the tofu. Aside from vegetables, you can make shiraae using such ingredients as persimmon, fig, or other fruits.

Shiraae is simply a mixture of tofu and vegetables, without the use of oil or dashi (broth). However, by seasoning the vegetables with soy sauce beforehand, their flavor is enhanced, adding depth and umami to the dish. This creates a well-balanced and flavorful result.

Simply mixing tofu and vegetables might lead to a slight blandness, but using soy sauce on the vegetables will enhance the overall flavor of the dish. This technique is known as “shoyu-arai” (soy sauce-rinsing) and allows you to flavor the ingredients without making them watery.

Mashing the tofu into a paste-like texture gives it a delicious smoothness when eating. For this technique, the more thoroughly you can mash the tofu, the better the dish will turn out.

firm tofu - 300g (10.58 oz.)
spinach - 100g (3.53 oz.)
carrot – 1/3 (50g / 1.76 oz.)
shimeji mushrooms - 80g (2.82 oz.)

(A)
water - 1 Tbsp
Kikkoman Soy Sauce - 1 Tbsp

(B)
sesame paste - 1 Tbsp
Kikkoman Soy Sauce - 1 tsp
salt – 1/4 tsp
sugar - 1 tsp

Shiraae can also be used as a pasta sauce. Simply adding Shiraae to spaghetti noodles will result in a bland flavor. To avoid a bland flavor, please toss the spaghetti with soy sauce and olive oil for a well-balanced and flavorful dish.

Here we introduce a new spin on Shiraae! Combine tofu with blue cheese, fruit and herbs for an aromatic Shiraae dish. Garnish with crackers for an appetizer to pair with wine. Instead of grapes, you can also use fruits like apple, pineapple or kiwi.

If using longer shelf-life type tofu at room temperature, the way to prepare the tofu will differ than how the firm tofu is prepared as shown in the recipe. Instead, before any other steps, you will remove the tofu from its packaging, hold it in a paper towel and press from the outside to remove excess moisture. This type of tofu will be softer than firm tofu.

Although you can use whichever vegetables you prefer, we recommend broccoli or cauliflower. It’s best to boil them and cut into smaller pieces so that they can be dressed with seasonings easily. On the other hand, we suggest avoiding using vegetables with higher water content, as they might make the Shiraae too watery.

Instead of a mixing mortar, you can use a bowl. Place the tofu in a bowl, then use a fork to mash till fine.

Sesame paste (nerigoma in Japanese) is toasted sesame seeds made into a paste. With this you can enjoy the rich, aromatic flavor of sesame. It pairs well with other ingredients, and is thus a common ingredient for “aemono” dishes.

As far as tofu commonly eaten in Japan, the firmness tends to vary by region, and these are categorized into two types: firmer “momen” tofu (shown left in the photo) and softer, silkier “kinugoshi” tofu (shown right in the photo). Compared to momen tofu, kinugoshi tofu is characterized by its higher water content and softness.

Having lived in England and the U.S., Yuko Ihara is well-versed in a wide range of culinary genres. As a culinary researcher, she creates dishes for magazines and books, develops corporate menus, and also engages in product development and food consulting. She introduces easy-to-follow tips on how to make delicious food at home, emphasizing the importance of seasonality and healthful eating. When travelling, she loves to search for delicious vegetables and ingredients.

Instagram: @iharayukoo