Simple Way to Prepare Ultimate [Farm House Recipe] Shiro-ae Vegetables and Mushrooms

[Farm House Recipe] Shiro-ae Vegetables and Mushrooms.

[Farm House Recipe] Shiro-ae Vegetables and Mushrooms

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, [farm house recipe] shiro-ae vegetables and mushrooms. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

[Farm House Recipe] Shiro-ae Vegetables and Mushrooms is one of the most favored of current trending foods on earth. It's appreciated by millions daily. It is easy, it's fast, it tastes delicious. They're fine and they look wonderful. [Farm House Recipe] Shiro-ae Vegetables and Mushrooms is something which I've loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook [farm house recipe] shiro-ae vegetables and mushrooms using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make [Farm House Recipe] Shiro-ae Vegetables and Mushrooms:

{Get of packet Tofu.
{Get of Spinach.
{Make ready of Carrot.
{Take of Shimeji mushrooms.
{Take of [A] seasonings.
{Take of Ground sesame seeds.
{Prepare of Sugar.
{Prepare of Soy sauce.
{Take of Blended miso.
{Make ready of Salt.

Instructions to make [Farm House Recipe] Shiro-ae Vegetables and Mushrooms:

Blanch the spinach in the boiled water for 1 minute. Drain and allow it to cool with running water. Cut into 5-cm lengths and squeeze out the water in the spinach..
Place the julienned carrot in the water in a sauce pan. Cook until tender and drain. Remove the firm roots of the shimeji mushrooms. Cook in the boiled water for 30 seconds and drain well..
Wrap the tofu with a tea towel to dry off the excess moisture. Squeeze out the water of the tofu. Place the tofu and the [A] ingredients in a mortar and mash them with pestle until smooth..
Put the spinach, mushroom and carrot in the mortar. Stir together and serve..

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