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Spinach Shira-ae

This is a nice, cool recipe for summer. It was published in the 2012 church cookbook, “A Taste of Parkview.”

Ingredients
  • 1 lb. spinach
  • ½ block tofu (or more)
  • 2 tbsp. miso
  • 1 dash salt
  • 2 tsp. sesame seeds, toasted
  • 2 tbsp. sugar
  • ½ tsp. ginger, grated
  • 1 konyaku (yam starch cake), optional
Directions
  • Wash spinach, then put in boiling salted water. Do not over-cook spinach. It will be bright green when ready.
  • Drain hot water, then pour into cold water and drain.
  • Squeeze out extra water and cut into 2″ lengths.
  • Grind sesame seeds in a suribachi or other grinding bowl.
  • Place ½ to ¾ block of tofu in a clean cloth and squeeze out excess water.
  • Add to sesame seed and grind well.
  • Add miso, sugar, and grinder and mix well.
  • Thinly slice konyaku and saute in oil.
  • Add konyaku to tofu mixture.
  • Add spinach to mixture.

– Submitted by Jane Matsuoka