Easiest Way to Make Yummy Umeboshi Scented Shira-ae (Mashed Tofu with Green Beans, Bamboo Shoot and Cheese)

Umeboshi Scented Shira-ae (Mashed Tofu with Green Beans, Bamboo Shoot and Cheese). Green vegetables such as green beans and spinach are blanched and seasoned with soy sauce before combined with If you like to make this mashed tofu salad regularly, it's worth getting a set of Japanese-style mortar kat wrote: what a coincidence! I made a green bean dish too, goma-ae style! Shira ae mashed tofu salad is a Japanese plant-based salad made from mashed tofu, toasted sesame seeds, and various vegetables!

It's a little bit involving but so delicious and. Kitchen Princess Bamboo: Japanese Everyday Food. Shira-boshi plums have a high sodium content, but many locals say these salty ume are the best of all. You can have Umeboshi Scented Shira-ae (Mashed Tofu with Green Beans, Bamboo Shoot and Cheese) using 13 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Umeboshi Scented Shira-ae (Mashed Tofu with Green Beans, Bamboo Shoot and Cheese)

1. It's 10 of Green beans.
2. It's 1 dash of Boiled bamboo shoots.
3. Prepare 1 of dash, around 40 grams Konnyaku.
4. Prepare 1/2 of block, about 160 grams Firm tofu.
5. Prepare 20 of to 30 grams Umeboshi with the pits removed and chopped into a paste.
6. It's 3 of level tablespoons Toasted sesame seeds.
7. Prepare 2 of leaves Shiso leaf.
8. You need 1 of to 2 pieces - about 20 grams or (to taste) Meiji Hokkaido Tokachi Smart Cheese (processed cheese).
9. It's of Seasoning ingredients:.
10. You need 4 tbsp of Sake.
11. You need 2 tbsp of Mirin.
12. It's 1 tbsp of + or (to taste) Bonito based mentsuyu.
13. It's 1 of heaping teaspoon or (to taste) White miso (Saikyo sweet miso）.

The characteristic tanginess of umeboshi is the product of extreme saltiness combined with the natural sourness of the plum. Cooking with Chinese Tofu and Bean Curd can be a challenge but here, we help you understand the different types and how to use various types of Chinese tofu. The Best Chinese Bamboo Shoots Recipes on Yummly Bamboo Shoot, Mushroom, And Long Bean Stir-fry, Penang Chicken And Bamboo Shoot Skewers, Bamboo Shoot, Chicken And Fried Tofu Rice.

Umeboshi Scented Shira-ae (Mashed Tofu with Green Beans, Bamboo Shoot and Cheese) instructions

1. About this much is good. Saikyo miso is a mild, creamy tasting miso. It's quite sweet so it's perfect for shira-ae. Please give it a try..
2. Blanch the green beans, drain and refresh in cold water. Slice the bamboo shoot thinly. Cut the konnyaku in small pieces about the same size as the other ingredients, and blanch in boiling water to get rid of the smell..
3. Dice the cheese..
4. Julienne the shiso leaves, chop the umeboshi into a paste. Even if you buy pre-roasted sesame seeds, it's important to re-toast them in a dry pan..
5. Grind up the sesame seeds well in a suribachi or a mortar with a pestle..
6. Drain the tofu, place in a microwave proof container and loosely cover with plastic wrap. Microwave for 3 minutes. Put in a clean cloth and press to expel the excess moisture, but don't press too much since don't want to try it out..
7. Put the wrung out tofu in the suribachi or mortar, add the white miso and sesame seeds and grind up well. Put in half the umeboshi paste..
8. Keep tasting and adjusting as you add the flavoring ingredients and thin out the paste..
9. When the tofu paste reaches the consistency you like, add the green beans, bamboo shoot and konnyaku. Mix with your hands gently..
10. Add the remaining umeboshi paste, cheese and shiso leaves. Mix in..
11. Make sure you don't completely blend the umeboshi paste, cheese and shiso leaves in - you still want them to stand out in the paste, so mix them in gently!.
12. Here, my palms are covered with umeboshi paste. Mix the cheese and shiso leaves in to blend in. You're all finished!.
13. This isn't an overly sweet shira-ae. So it goes well with wine, or bourbon, or whiskey..
14. It won't turn watery even if you make it the day before. Make a big batch and have some for breakfast too. It's loaded with sesame seeds, tofu, cheese, and fiber..

Learn how to prepare this easy Bamboo Shoots recipe like a pro. Good umeboshi will keep for years, and some say that aging them further improves the quality and flavor. I was able to find umeboshi locally at Whole Foods and Asian markets with a good assortment of Japanese products; that said, they are not perishable, so you can readily get them online. i have a recipe that calls umeboshi but i cant find it anywhere and i don't want to order it online. Update: I've revised this, possibly the most popular umeboshi recipe in English online, to include some key troubleshooting notes. My mom has been making a batch of umeboshi every year since, and I've also added some more notes from her.

Easiest Way to Prepare Yummy Hot Tofu with Umeboshi, Ginger and Cheese

Hot Tofu with Umeboshi, Ginger and Cheese. I've never combined tofu and winter squash before but it was my loss. Ginger Uses Fresh Ginger Umeboshi Recipe Ginger Slice Pickled Ginger Great Recipes Recipe Ideas Tasty. *Tofu hamburger/cake with ume sauce (tofu, minced chicken, onion, eryngii mushroom, ginger, egg I had leftover chrysanthemum greens when I bought too much for a hot pot, and didn't. Add the onion and ginger and stir-fry until it is lightly browned.

If you use very good tofu, then I will keep it minimal - bonito flakes, green onions, ginger, and soy sauce to bring tofu flavor… Tofu: Cook the rice or farro according to package directions. Cut the tofu into slices and press with a paper towel to remove excess moisture. Wait a few minutes and press again - there's lotsa water in there! You can cook Hot Tofu with Umeboshi, Ginger and Cheese using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Hot Tofu with Umeboshi, Ginger and Cheese

1. It's 150 grams of Tofu.
2. You need 1 tsp of plus Grated ginger.
3. It's 1 piece of Umeboshi.
4. Prepare 1 tsp of Mentsuyu (2x concentrate).
5. You need 1 slice of Sliced cheese (non-melting type).
6. It's 1 of Nori seaweed, bonito flakes, onion, etc..

Like most vegetarian and vegan tofu recipes, this tofu scramble recipe will turn out best if you press the tofu first. Season generously with salt and pepper, and top with cheese (or vegan cheese) just before serving. Learn how to cook Japanese hot tofu with this delicious yudofu recipe. At its most basic form, Yudofu is simply blocks of silken tofu simmered in hot water until they're warm and nourishing.

Hot Tofu with Umeboshi, Ginger and Cheese step by step

1. Place the tofu on a dish and cover with plastic wrap. Microwave for 1 1/2 minutes. Take off the wrap and drain the liquid..
2. Chop and mash the umeboshi using a knife, and mix with the grated ginger and mentsuyu..
3. Inset chopsticks into the tofu (don't insert them all the way through) to make a passage for the heat. Remove the chopsticks and top with Step 2..
4. Cover with cheese and microwave for 1 minute uncovered. Sprinkle with nori (etc.) and you're done!.
5. I tried making this once by skipping Step 1 and just heating the tofu in Step 4...But the tofu was watery and still cold in the middle, so I wouldn't recommend it!.

But the magic really happens when you combine your freshly simmered hot tofu with tasty dipping sauces. Place tofu on a baking sheet lined with several layers of paper towels; place several layers of towels on top and press gently to remove liquid. Heat oil in a large nonstick skillet over medium-high. Tonkatsu pork cutlets are a standard in modern Japanese teishoku meal sets. In this episode, we'll be making tonkatsu stuffed with cheese as our main dish.