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[Farm House Recipe] Shiro-ae Vegetables and Mushrooms



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.
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.
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.
Put the spinach, mushroom and carrot in the mortar.
Stir together and serve.