Shiraae

Method

1. 1 Blanch the tofu in boiling water for 5 minutes, then drain it on a sieve for 15 minutes to ensure it is completely dry.
2. 2 Blanch spinach for 1 minute, squeeze out the excess water, and cut into 3 cm pieces.
3. 3 Slice carrots and konnyaku into strips, blanch for 3 minutes, then let cool.
4. 4 Grind the white sesame seeds until very fine, then mix them with tofu, miso, sugar, and soy sauce to make a smooth sauce.
5. 5 Mix the vegetables with the tofu sauce just before serving to prevent the dish from becoming watery.