Konnyaku, Mitsuba and Walnuts Salad with Mashed Tofu

Konnyaku, Mitsuba and Walnuts Salad with Mashed Tofu

The flavors of walnut and sesame are excellent together.

Ingredients: 4 servings

A. Carrot (julienned)
A. Green beans (optional)
2 to 3
A. Shiitake mushrooms (optional)
1 to 2
A. Mitsuba
1 bunch
A. Noodle-type konnyaku (or shirataki)
100 g
Tofu (silken)
120 g
B. Crushed walnuts (finely chopped walnuts or pounded in a bag)
2 tablespoons or to taste
B. Sesame paste (white) or ground sesame seeds
1 tablespoon of either one
B. Soy sauce
1/2 tablespoon
B. Brown sugar syrup or brown muscovado sugar (for depth of flavor) - optional
1 teaspoon
B. Readymade dashi stock
1/2 teaspoon


1. Cut up all the A. ingredients into bite-sized pieces, place into boiling salted water and cook for 3-5 minutes.
2. Put all the B. ingredients into a bowl. Tightly squeeze all the cooked A. ingredients to remove excess moisture and put into the bowl.
3. Press out the moisture from the tofu beforehand. Crumble the tofu with your hands and mix in with the other ingredients.
4. I prefer to leave some lumps in the tofu.
5. Taste and adjust the seasoning at the end.
6. This is good even if you just use the konnyaku or shirataki, mitsuba, tofu, walnuts and sesame seeds.

Story Behind this Recipe

I make this for my husband who loves mitsuba and tofu.