![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/carrot-with-smashed-tofu-and-sesame/&media=https://blythesblog.com/wp-content/uploads/2018/04/fullsizeoutput_19c5-1920x850.jpeg&description=This Carrot with Smashed Tofu and Sesame salad is a recipe from <a href="https://www.amazon.com/s/?ie=UTF8&keywords=japan+the+cookbook&tag=googhydr-20&index=aps&hvadid=243319148152&hvpos=1t1&hvnetw=g&hvrand=16270485789874668061&hvpone=&hvptwo=&hvqmt=e&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031120&hvtargid=kwd-431097877394&ref=pd_sl_52pjh3l6rn_e">Japan, The Cookbook</a> by Nancy Singleton Hachisu. She is a native Californian and has lived with her Japanese farmer husband and three sons in their 80-year-old traditional farmhouse for the last 27 years in rural Japan. She moved from California to Japan in 1988. This cookbook is Japanese cooking for the home cook. I have many Japanese cookbooks. It's a thing of beauty. data-pin-do=)
Carrot with Smashed Tofu and Sesame
April 18, 2018
This Carrot with Smashed Tofu and Sesame salad is a recipe from Japan, The Cookbook by Nancy Singleton Hachisu. She is a native Californian and has lived with her Japanese farmer husband and three sons in their 80-year-old traditional farmhouse for the last 27 years in rural Japan. She moved from California to Japan in 1988. This cookbook is Japanese cooking for the home cook. I have many Japanese cookbooks. It's a thing of beauty.
- Yields: 6 Servings
Directions
1Set the tofu on a cutting board and prop a small plate underneath it to angle the board into the kitchen sink (to catch drips). Lay another cutting board on top of the tofu to press out the moisture for 20 minutes. Massage the carrot with the flaky sea salt and l4t sit for at least 10 minutes while you prepare the other ingredients.
2In a small, dry frying pan, warm the sesame seeds by shaking the pan over medium-high heat until the natural aroma wafts off the pan. Slide into a suribachi (grinding bowl) or spice/nut grinder and process until powdery. Squeeze the tofu by the handfuls and drop into the suribachi with the milrin and usukuchi shoya. Smash with the pestle until creamy and well emulsified. Strew the carrots across a clean tea towel, roll up to remove moisture. scrape down the sides to clean the presentation, sprinkle with the nori, and serve in the suribachi.
Recipe from Nancy Singleton Hachisu's book Japan, The Cookbook 2018, Phaidon.
Suribachi is a mortar & pestle
Usukuchi shoya is a Japanese soy sauce. It is lighter in color than other soy sauce, but not lighter in taste -- it's actually saltier than regular soy sauce.
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