Horenso no shira ae is traditionally japanish food recipes, using vegetables for basig material (ingredients). Horenso no shira ae very exactly for diabet or vegan because this food is very low carbo and high protein, vitamins, fiber and iron
Ingredients (for 4 servings)
1. 150gr spinach
2. 150 gr tofu
3. 2 teaspoons white sesame seeds
4. 1 tablespoon sugar
5. Japanese soy sauce or shoyu
6. Salt
Preparation
1. cut the tofu into 2 parts then cut again into four parts, and put in a pan of boiling water. Remove and drain out when the water returns to a boil. After cooled, wrap with a clean cloth. Helical end portion of a clean cloth and squeeze by hand to remove the fluid. Do not squeeze too strong in order not scattered. When its already shaped like a ball, mashed its by hand. Lifted the clothes in the twisted and clap with the palm of your other hand to whisk downward movement. It will make the mashed easily lifted out of the clothes.
2. Enter the sesame seeds in a mortar and pulverized to pasta form. If you dont have dimples, you can use pestle and mortar or finely chopped the dried sesame on a cutting board. Seasoning the sesame pasta with 1 tablespoon sugar, 1/2 teaspoon shoyu, and a pinch of salt, then mixed well. Then add the mashed tofu in several stages, stirring constantly.
3. Cut the spinach roots. Rinse spinach in to pieces in 4 cm length. Enter the spinach into a large saucepan of boiling water. Boil the spinach for one minute and then immediately put into a bowl of cold water. When spinach has cooled, use your hands to squeeze the water out of the spinach. Add 2 teaspoons shoyu, and squeezed again to remove excess liquid. Separate spinach and mix with the mashed tofu. The menu is ready to be served.
Overview
Various kinds of materials that could wear mashed tofu
Mashed tofu can be mixed with a variety of materials, utilizing local and seasonal plants in Japan. Each region has its own variation. Sansai or a plant that grows wild in the hills that can be eaten often mixed with mashed tofu.
This is a typical dish of spring. Many people are happy to collect and eat wild plants in the hills, such as the fern shoots Warabi or Zenmai. The Plants can be eaten after boiled to remove the bitterness, then added mashed tofu to give a taste of spring. And perhaps a little surprising is mixing between mashed tofu with some fruits such as apples or persimmons in autumn. Persimmon of tofumashed mixing provide a contrasting color. It Can be served during the celebration. Some areas made tofu mashed with walnuts rather than a sesame seed. Walnuts are an ideal material because of its rich flavor and also quite nutritious.
1. 150gr spinach
2. 150 gr tofu
3. 2 teaspoons white sesame seeds
4. 1 tablespoon sugar
5. Japanese soy sauce or shoyu
6. Salt
Preparation
1. cut the tofu into 2 parts then cut again into four parts, and put in a pan of boiling water. Remove and drain out when the water returns to a boil. After cooled, wrap with a clean cloth. Helical end portion of a clean cloth and squeeze by hand to remove the fluid. Do not squeeze too strong in order not scattered. When its already shaped like a ball, mashed its by hand. Lifted the clothes in the twisted and clap with the palm of your other hand to whisk downward movement. It will make the mashed easily lifted out of the clothes.
3. Cut the spinach roots. Rinse spinach in to pieces in 4 cm length. Enter the spinach into a large saucepan of boiling water. Boil the spinach for one minute and then immediately put into a bowl of cold water. When spinach has cooled, use your hands to squeeze the water out of the spinach. Add 2 teaspoons shoyu, and squeezed again to remove excess liquid. Separate spinach and mix with the mashed tofu. The menu is ready to be served.
Various kinds of materials that could wear mashed tofu
Mashed tofu can be mixed with a variety of materials, utilizing local and seasonal plants in Japan. Each region has its own variation. Sansai or a plant that grows wild in the hills that can be eaten often mixed with mashed tofu.
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