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About this much is good.
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Saikyo miso is a mild, creamy tasting miso.
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It's quite sweet so it's perfect for shira-ae.
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Please give it a try.
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Blanch the green beans, drain and refresh in cold water.
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Slice the bamboo shoot thinly.
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Cut the konnyaku in small pieces about the same size as the other ingredients, and blanch in boiling water to get rid of the smell.
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Dice the cheese.
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Julienne the shiso leaves, chop the umeboshi into a paste.
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Even if you buy pre-roasted sesame seeds, it's important to re-toast them in a dry pan.
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Grind up the sesame seeds well in a suribachi or a mortar with a pestle.
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Drain the tofu, place in a microwave proof container and loosely cover with plastic wrap.
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Microwave for 3 minutes.
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Put in a clean cloth and press to expel the excess moisture, but don't press too much since don't want to try it out.
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Put the wrung out tofu in the suribachi or mortar, add the white miso and sesame seeds and grind up well.
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Put in half the umeboshi paste.
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Keep tasting and adjusting as you add the flavoring ingredients and thin out the paste.
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When the tofu paste reaches the consistency you like, add the green beans, bamboo shoot and konnyaku.
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Mix with your hands gently.
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Add the remaining umeboshi paste, cheese and shiso leaves.
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Mix in.
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Make sure you don't completely blend the umeboshi paste, cheese and shiso leaves in - you still want them to stand out in the paste, so mix them in gently!
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Here, my palms are covered with umeboshi paste.
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Mix the cheese and shiso leaves in to blend in.
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You're all finished!
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This isn't an overly sweet shira-ae.
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So it goes well with wine, or bourbon, or whiskey.
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It won't turn watery even if you make it the day before.
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Make a big batch and have some for breakfast too.
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It's loaded with sesame seeds, tofu, cheese, and fiber.
