Spinach and tofu – Horenso no shiroae
A tofu recipe again! But tofu is just so often used in Okinawa home cooking. Shiroae is a popular dish in Okinawa as tofu is so fresh that you can buy it at supermarkets while it’s still warm. I used spinach in this recipe but you can also use local vegetables such as handama (Okinawa spinach) and nigana (bitter green) from local farmers’ markets. If you haven’t tried farmers’ market shopping, just pop in and have a look. There are so many local fresh vegetables at reasonable prices.
(Serves 4 people)
• Several blanches of spinach
• 1/3 block shimadofu (island tofu)
• 1 tbs grounded white sesame
• 1 tbs sugar
• 1 tbs soy sauce
1. Boil the spinach in a saucepan with a pinch of salt. The salt will help keep the nice green color of the spinach.
2. Soak the spinach in cold water to cool it down. Then squeeze the water out and cut into thumb lengths.
3. Take out the tofu from its package and wrap it in kitchen towel or paper. Then place a big enough plate on the top to cover it. (Not too heavy to break it)
4. Mix grounded white sesame, tofu, sugar, soy sauce and a pinch of salt in a bowl. Add the spinach.
Introducing Okinawa Cooking
Every Tuesday starting from February 24th or Every Saturday starting from February 28th
Four-week course to learn about local vegetables and how to cook them. Starts with a farmers’ market and supermarket tour, then we cook a lot of local dishes. Now we are taking bookings for individual classes. If you are interested, please contact me.
Experience Home Cooking and other private classes are also available from 5,500 yen per person.
The perfect activity for family and friends. Is your family visiting you in Okinawa? Learn culture through food and enjoy cooking and eating.
Website: okinawa-cooking.com Facebook: facebook.com/cooking.school.with.nao Tel: 098-955-5311 Address: 862-1 Namihira, Yomitan village, Okinawa 904-0322 Closed on Sundays