This year, we had a traditional Japanese New Year dinner, Osechi, with all the dishes served in pretty lacquered boxes.* I was inspired by the generous spread to make one of my favorite dishes.

Shira Ae 

 
1 loaf konnyaku, cut into matchsticks
2 small carrots, peeled and grated
1 small loaf tofu or half large loaf - silky styles
bunch of leafy green, like spinach or komatsu, cut into matching lengths
3 tbsp white sesame seeds
1 tsp oil
2 tbsp sugar
2 tsp soy sauce, preferably light colored
1/3 cup dashi
1/4 tsp salt

In a large pot of boiling water, blanch greens briefly, rinse in cold water and squeeze dry. Blanch carrot for about 20 minutes or till just tender and drain well. Bring konnyaku to boiling and drain immediately. Bring tofu to boiling, simmer for 5 minutes and let cool. Wrap tofu in a piece of muslin and twist to squeeze out the moisture. Rub through a sieve and let the tofu drain.

For the sauce, heat oil to high heat. Add sugar and briefly caramelize. Add dashi, soy sauce and salt. Bring to low boil and reduce to half. Cool.

Roast sesame seeds lightly in a dry frying pan and grind into a fine paste. Mix with tofu and sauce. Toss konnyaku, and vegetables in dressing. Adjust salt and drizzle with a little sesame oil.

My salad had a bit too much tofu but I adjusted the recipe to compensate. To make sure the salad is just right, double the sauce and toss/taste ingredients little by little. Ingredients and tofu need to be dry as possible so the dressing doesn't get watery.


* Some other traditional dishes:
Kurikinton - Chestnuts in sweet potato puree
Acharazuke, Kikuka Kabu - Small turnips cut into a mum pattern with vinegar dressing and yuzu zest
Kobumaki - A kelp roll with gobo filling and tied with a little kanpyo bow
Kuromame - Blackened sweet soy beans
Datemaki - Egg and fishcake roll
Tazakuri - Candied tiny fish
Namasu - Pickled carrot and daikon
Kinpira Gobo - Sweet marinated gobo 
Kazunoko - Herring Roe
Simmered Satoimo/mountain yam, Renkon/lotus root, Koubaininjin/carrots, bamboo
Buri Teriyaki - Teriyaki-style broiled yellowtail 
Baked mochi puffs in light miso broth with greens, chicken and yuzu peel   
Lightly vinegared rice, with snow peas, shitake and shrimp.
Kohaku Kamaboko - white and pink fish cake