This deliciously healthy dip gets its full-bodied flavour from dashi, the secret ingredient of so much Japanese food.
Serves 4
Ingredients
1 Clearspring Shiitake Mushroom
5g Clearspring Hijiki
1/2 carrot
1/3 konnyaku (Devil's Tongue jelly) block
For seasoning
250ml Clearspring Tsuyu
1.5tbsp Clearspring Shoyu Soya Sauce
2tbsp Clearspring Mikawa Mirin
For the Tofu
Dip
200g Clearspring Tofu
1tbsp sesame seeds, ground and toasted
2tbsp Clearspring Mikawa Mirin
2/3tbsp Clearspring Soya Sauce
1/4tbsp Clearspring Traditional Sea Salt
Method
- Drain the tofu, wrap in a paper towel and put a weight on it until the vegetable preparation is complete.
- Soak the shiitake in 250ml of cold water for 30 minutes. Retain the soaking water for later.
- Soak the hijiki in a little cold water for 10 minutes. Once rehydrated, squeeze out the excess moisture. Again, retain the soaking water.
- Bring some water to the boil and cook the konnyaku for 3 minutes.
- Finely chop the carrot, shiitake and konnyaku.
- Place all the seasoning ingredients in a pan, then add the soaking water from the shiitake and hijiki. Simmer for 3 minutes then strain the mixture, retaining the vegetable mix and the liquid. Set both aside to cool.
- Mix all the tofu dip ingredients together thoroughly, until the texture is smooth.
- Next, stir together the seasoning liquid and tofu dip, then add the cooked carrots, hijiki and konnyaku. Serve with cooked edamame beans and flat-leaf parsley as a garnish.
