Add the bunches of spinach to a pot of boiling water, and boil for 3-4 minutes, then immerse in cold water. Squeeze well to drain and cut into 2 cm long pieces.
Parboil the konnyaku. Cut into 1 cm long slices, rinse, then use a paper towel to wipe off the excess moisture.
Cut up one block of 200 g tofu into large pieces, place them on a plate covered in paper towels, and microwave for 2 minutes at 600 W.
Wrap and lightly squeeze the tofu in a cloth, if possible, to remove the moisture after heating. (Or, you could lightly blot the moisture with paper towels.)
Place the tofu in a grinding bowl and mash it with a pestle. Add the seasoning ingredients and mix until the tofu is smooth, without any lumps.
Add the spinach and konnyaku, use chopsticks to gently stir them into the tofu, and it's complete.
Story Behind this Recipe
I learned this recipe from my mother and wanted to record it here.
It's important to properly remove the excess moisture from the tofu as well as the other ingredients. Either silken or firm tofu is fine, but since silken tofu has a lot of moisture, it may be more difficult to handle. Shira-ae is very simple. You can add carrots or string beans to the ingredients, if you like.