Slice the tofu thinly and place. Position the plate at a slant for about 1 hour to drain off the excess water, then wrap in a kitchen towel or paper towels and squeeze lightly. If you can, pass it through a sieve.
Slice the tofu into strips and boil.
Finely julienne the carrot and boil.
Blanch the spinach, refresh in cold water and drain, then squeeze out well to remove the water. Drizzle with a little soy sauce - not listed in the ingredients, leave for 10 minutes then squeeze out again.
Cut the spinach, carrots and konnyaku into easy to eat pieces. It's best to cut the carrot and konnyaku to the same length.
Roast the sesame seeds in a dry frying pan, and grind in a suribachi grinding bowl until the seeds are crushed smoothly.
Add sugar and tofu to the sesame seeds and grind up well.
When the mixture is smooth, season with soy sauce and salt.
Mix in the vegetables just before eating, and it's done.
Story Behind this Recipe
This is the shira-ae recipe I learned from my grandmother.