This time we will introduce:

A Shiraae (seaweed salad) of seasonal vegetables and fruit, made with peanut butter!

This time, we received cooperation and recipes from Mikitchen, a cooking class in Nagoya ( Mikitchen Cooking Class (@mikitchen1026) • Instagram photos and videos ).

Please try this colorful Shiraae, perfect for New Year's.

[Shiraae with seasonal vegetables and fruits]

~Materials~

☆200g silken tofu

☆20g peanut butter

☆1 tablespoon mirin

☆1 tablespoon white dashi

☆20g white miso

☆ Pinch of salt (amount to pinch with three fingers)

〇 200g chrysanthemum (spinach)

〇Shimeji mushrooms 50g

30g carrots (large cubes)

〇1/2 a persimmon, apple, La France, etc. (apple with skin)

・1 teaspoon soy sauce

・1 tablespoon water

~How to make~

1) Drain the tofu until it weighs about 150g (minus 25% of its weight).

*No weights are needed (it doesn't need to be too hard)

②Put the ingredients marked with a ☆ into a food processor and process until smooth.

③ Quickly boil the chrysanthemum, then place in cold water and squeeze out the excess water.

Sprinkle with 1 teaspoon of soy sauce and squeeze out the excess water again, discarding it.

(This is called soy sauce washing, and is a method of adding seasoning while draining excess water.)

④ Put the ingredients marked with 〇 into a pot with 1 tablespoon of water and cover.

Once boiling, simmer for about 2 minutes until the carrots are soft, then sprinkle with a pinch of salt.

💛The key is to season each ingredient a little.

⑤ Mix half of the Shiraae batter from ② with the ingredients, adjust the seasoning, then serve in a bowl and top with the remaining batter.

💛POINT: The colors look good together as long as you can see the green, red, etc.

#peanutbutter

#Mikitchin

#Shirae