I happened to be at Yazaike for Setsubun 節分 this year (technically Rishun 立春 as there is a Setsubun for each season). It was my first chance to meet A-kun and Yumiko's daughter Kanoka, which was great fun. As one could predict, I had to be the Oni (fat, hairy, bearded, gaijin - what more could one want in an Oni!) and Yoshie and Keiko, as toshi-onna (both born in the year of the rat), were more enthusiastic than necessary in pelting me with dried soya beans and shouting "Oni wa soto! Fuku wa uchi!" (鬼は外! 福は内!).
But as a reward, I got to watch Keiko and Kumiko make shiraae, a traditional setsubun tofu dish of which I am quite fond.
- Momen dofu (fine grained tofu)
- Tsurigoma (ground white sesame seeds)
- Light brown sugar
- Rice vinegar
- Soy Sauce
- Mirin
- Carrots
- Konyaku 蒟蒻/菎 in the jelly form
- Shitake mushrooms
- Ginger
Simmer the momen dofu in water, put in a piece of kelp if you like, until it is guragura (shaky and giggly) being sure to take it out before it is sukasuka (starting to open up and show small holes). Then put on a rack of some kind and put on weights so that the excess liquid drains out (this takes about thirty minutes).
While the tofu is draining, simmer the peeled, sliced carrots, sliced shitake mushrooms and konyaku in a light dashi with some mirin and a hint of ground ginger.
Once the tofu has drained you need to pulverize it with mortar and pestle (preferably a mortar with corrugated sides) and once it is quite smooth add the sugar and tsurigoma (you can put in quite a bit of both) with a trace of rice vinegar.
To serve, mix the knoyaku and vegetables in with the tofu and serve in small bowls.
