Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, umeboshi scented shira-ae (mashed tofu with green beans, bamboo shoot and cheese). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Umeboshi Scented Shira-ae (Mashed Tofu with Green Beans, Bamboo Shoot and Cheese) is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Umeboshi Scented Shira-ae (Mashed Tofu with Green Beans, Bamboo Shoot and Cheese) is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook umeboshi scented shira-ae (mashed tofu with green beans, bamboo shoot and cheese) using 13 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Umeboshi Scented Shira-ae (Mashed Tofu with Green Beans, Bamboo Shoot and Cheese):
- Get 10 Green beans
- Prepare 1 dash Boiled bamboo shoots
- Prepare 1 dash, around 40 grams Konnyaku
- Make ready 1/2 block, about 160 grams Firm tofu
- Prepare 20 to 30 grams Umeboshi with the pits removed and chopped into a paste
- Get 3 level tablespoons Toasted sesame seeds
- Take 2 leaves Shiso leaf
- Make ready 1 to 2 pieces - about 20 grams or (to taste) Meiji Hokkaido Tokachi Smart Cheese (processed cheese)
- Make ready Seasoning ingredients:
- Make ready 4 tbsp Sake
- Make ready 2 tbsp Mirin
- Take 1 tbsp + or (to taste) Bonito based mentsuyu
- Get 1 heaping teaspoon or (to taste) White miso (Saikyo sweet miso）
Steps to make Umeboshi Scented Shira-ae (Mashed Tofu with Green Beans, Bamboo Shoot and Cheese):
- 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.
- 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.
- Dice the cheese.
- 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.
- Grind up the sesame seeds well in a suribachi or a mortar with a pestle.
- 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.
- 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.
- Keep tasting and adjusting as you add the flavoring ingredients and thin out the paste.
- When the tofu paste reaches the consistency you like, add the green beans, bamboo shoot and konnyaku. Mix with your hands gently.
- Add the remaining umeboshi paste, cheese and shiso leaves. Mix in.
- 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!
- Here, my palms are covered with umeboshi paste. Mix the cheese and shiso leaves in to blend in. You're all finished!
- This isn't an overly sweet shira-ae. So it goes well with wine, or bourbon, or whiskey.
- 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.
So that’s going to wrap this up for this special food umeboshi scented shira-ae (mashed tofu with green beans, bamboo shoot and cheese) recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
