Konnyaku, Mitsuba and Walnuts Salad with Mashed Tofu
- 1/8 A. Carrot (julienned)
- 2 to 3 A. Green beans (optional)
- 1 to 2 A. Shiitake mushrooms (optional)
- 1 bunch A. Mitsuba
- 100 grams A. Noodle-type konnyaku (or shirataki)
- 120 grams Tofu (silken)
- 2 tbsp or (to taste) B. Crushed walnuts (finely chopped walnuts or pounded in a bag)
- 1 tbsp of either one B. Sesame paste (white) or ground sesame seeds
- 1/2 tbsp B. Soy sauce
- 1 tsp B. Brown sugar syrup or brown muscovado sugar (for depth of flavor) - optional
- 1/2 tsp B. Readymade dashi stock
- Cut up all the A. ingredients into bite-sized pieces, place into boiling salted water and cook for 3-5 minutes.
- Put all the B. ingredients into a bowl.
- Tightly squeeze all the cooked A. ingredients to remove excess moisture and put into the bowl.
- Press out the moisture from the tofu beforehand.
- Crumble the tofu with your hands and mix in with the other ingredients.
- I prefer to leave some lumps in the tofu.
- Taste and adjust the seasoning at the end.
- This is good even if you just use the konnyaku or shirataki, mitsuba, tofu, walnuts and sesame seeds.
a carrot, green beans, shiitake mushrooms, a, type, walnuts, either, soy sauce, brown sugar syrup, stock
Taken from cookpad.com/us/recipes/171511-konnyaku-mitsuba-and-walnuts-salad-with-mashed-tofu (may not work)