[Farm House Recipe] Shiro-ae Vegetables and Mushrooms

[Farm House Recipe] Shiro-ae Vegetables and Mushrooms

This shira-ae sauce is good with a lot of things in the fridge such as vegetables, mushrooms, konnyaku or chikuwa fishcakes. You can use up all the leftovers in your fridge with this recipe.

Ingredients: 4 servings

1 packet
1 bunch (200 g)
Shimeji mushrooms
1/2 bunch
[A] seasonings
Ground sesame seeds
2 tablespoons
2 tablespoons
Soy sauce
1 tablespoon
Blended miso
1 tablespoon
to taste


1. Blanch the spinach in the boiled water for 1 minute. Drain and allow it to cool with running water. Cut into 5-cm lengths and squeeze out the water in the spinach.
2. Place the julienned carrot in the water in a sauce pan. Cook until tender and drain. Remove the firm roots of the shimeji mushrooms. Cook in the boiled water for 30 seconds and drain well.
3. Wrap the tofu with a tea towel to dry off the excess moisture. Squeeze out the water of the tofu. Place the tofu and the [A] ingredients in a mortar and mash them with pestle until smooth.
4. Put the spinach, mushroom and carrot in the mortar. Stir together and serve.

Story Behind this Recipe

I made the white shira-ae sauce with tofu which goes well with different vegetables and mushrooms in the fridge.