Step-by-Step Guide to Make Ultimate Simple Spinach and Konnyaku Shira-ae

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, simple spinach and konnyaku shira-ae. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Simple Spinach and Konnyaku Shira-ae is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Simple Spinach and Konnyaku Shira-ae is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook simple spinach and konnyaku shira-ae using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Simple Spinach and Konnyaku Shira-ae:

1. Prepare 200 grams Tofu (firm or silken)
2. Prepare 150 grams Spinach
3. Get 100 grams Konnyaku
4. Make ready Seasoning ingredients:
5. Make ready 3 tbsp Sugar (light brown sugar)
6. Prepare 1 tsp Salt
7. Get 4 tbsp Ground sesame seeds (white)

Instructions to make Simple Spinach and Konnyaku Shira-ae:

1. 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.
2. Parboil the konnyaku. Cut into 1 cm long slices, rinse, then use a paper towel to wipe off the excess moisture.
3. 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.
4. 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.)
5. 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.
6. Add the spinach and konnyaku, use chopsticks to gently stir them into the tofu, and it's complete.

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