Shira-ae is a classic Japanese side dish made by dressing vegetables in a creamy sauce of tofu and ground white sesame seeds. The name comes from the Japanese characters 白和え, meaning “white” (shira) and “to mix” (ae), referring to vegetables gently mixed with a pale, tofu-based dressing.
In Japan, tofu is a staple ingredient, and shira-ae is a simple, comforting dish that’s often served as a small side. While both firm (“momen”) and silken (“kinu”) tofu are commonly used, this recipe uses firm tofu for a slightly heartier texture that holds up well when mixed with konnyaku and carrots.
Although the ingredients are simple, shira-ae is all about balance. In this version, the konnyaku and carrots are seasoned separately before being mixed into the tofu–sesame dressing. Many traditional recipes include soy sauce directly in the tofu mixture, but since soy sauce outside Japan is often much darker, I prefer to season the vegetables instead. This keeps the dressing light in color while allowing all the flavors to come together harmoniously.
This is an easy, make-ahead friendly dish that works well as a small side alongside rice and other Japanese dishes—perfect when you want something gentle, nourishing, and quietly satisfying.
45 minutes
Cook 15mins + Draining 30mins
Lina ☆ りな
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 block of firm tofu (300g each)
- 1 block of konnyaku (250g each)
- 1 small carrot
- A3 tbsp water
- A0.5 tsp hondashi (dashi powder)
- A1 tsp sugar
- A1 tsp soy sauce
- A1 tsp sake
- B3 tbsp water
- B0.5 tsp hondashi (dashi powder)
- B1 tsp sake
- B1 tsp sugar
- B1.5 tsp soy sauce
- Bpinch of salt
- 5 tbsp ground roasted white sesame seeds
- 1 tbsp sugar
- pinch of salt
- N/A ground roasted white sesame seeds (optional)
INSTRUCTIONS
Preparation
Wrap the tofu in a kitchen towel or paper towel and place a weight on top to drain excess moisture. Set aside for 20–30 minutes.
- 1
Rinse and massage the konnyaku, then cut into thin strips about 4cm long.
- 2
Place the konnyaku into cold water, bring to a boil, and cook for 2-3 minutes.
- 3
Drain konnyaku, return to the pot, add the konnyaku seasoning A water3 tbsp、hondashi0.5tsp、sugar1tsp、soy sauce1tsp、sake1tsp , and cook over medium heat until the liquid has completely cooked off. Transfer to a colander and let cool.
- 4
Peel and cut the carrot into thin strips about 4cm long to match the konnyaku.
- 5
Add the carrots and carrot seasoning ingredients B water3 tbsp、hondashi0.5tsp、sake1tsp、sugar1tsp、soy sauce1.5tsp、saltpinch of to a pot and cook over medium heat until no liquid remains. Transfer to the colander on top of the konnyaku and let it cool.
- 6
Using a mortar and pestle, grind the roasted white sesame seeds finely. Add in the drained tofu, sugar and salt, and grind until smooth. (Alternatively, use a blender.)
- 7
Add the cooled konnyaku and carrots to the shira-ae sauce together in a bowl and gently toss to combine.
- 8
Plate and sprinkle with additional sesame seeds, if desired.
RecipeID
673
Tips & Notes
Season the konnyaku and carrots separately before mixing. This allows the shira-ae sauce to stay light in color and gently flavored while everything balances when combined.
Grind the sesame seeds as finely as possible for the smooth texture and best aroma. A mortar and pestle works best, but a blender is a good alternative. If the tofu is too thick, you can add a few tablespoons of water to loosen up the sauce.
Adjust sweetness slightly to taste. Shira-ae is mildly sweet, but preferences vary.
This dish can be made a few hours ahead. Refrigerate and bring to room temperature before serving for the best flavor.
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Hi friend! こんにちは! I’m Lina Takahashi, a Japanese-American gal born and raised in Colorado and my love language is making people food! To be honest, my last name was actually a part of my identity that I actually really struggled with as a kid. I grew up as one of very few Asian women in my community in Boulder, Colorado and I used to be incredibly self-conscious of my last name because it sounded “too” Japanese and it was often mispronounced. I wanted a simple last name, a name anyone could recognize and know that I am the same as everyone else — oh, how heartbreaking it must have been for my mother the day I came home and asked her why I don’t have blonde hair and blue eyes. Even throughout questioning my identity as a Japanese-American woman, one thing that I never questioned was knowing for a fact that Japanese food was my absolute favorite. All I wanted to do as a kid was watch my mom cook in the kitchen and learn how she creates this magical food. Who knew I would come to create a platform to share it with you, too! I am thankful for my mother who taught me how to cook Japanese food in a city where it was hard to find Japanese ingredients nearby. She made us miso soup every night, Japanese food like omurice, Japanese croquettes, curry, karaage, sushi and so much more! I know now that it was not an easy feat. She made her own somen and udon broth, she baked her own Japanese shokupan; she was making mochi before Instagram or Tik Tok existed! Ponzu and salmon on rice?! That was my breakfast I looked forward to it in elementary school the day after we had salmon for dinner. Now, all I want to do is share with YOU what I’ve grown up eating and cooking with my Japanese home in hopes that you can bring a little bit of Japan into your kitchen! Many of my recipes have a Japanese twist on them, but a lot of my recipes are also just because I think it tastes good and I hope you do too 🙂 Come say hi and send me any recipe requests on social platforms under @takahasheats and join me in a life of eating, cooking and being in awe of food. Itadakimas! Instagram: https://www.instagram.com/takahasheats YouTube: https://www.youtube.com/@takahasheats TikTok: https://www.tiktok.com/@takahasheats