Recipe: Watercress Shiraae (Mashed Tofu Salad) – A Japanese Seasonal Classic| 季節を味わう、クレソンの白和え

2025-04-092025-04-13

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Watercress Shiraae / クレソンの白和え

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Watercress Shiraae – A Silken Tofu Salad with Seasonal Simplicity

“Shiraae” is a traditional Japanese salad made with mashed tofu. It’s one of my personal favorites—simple yet deeply comforting. Silken tofu is gently pressed to remove excess moisture, then blended (traditionally with a mortar and pestle) into a smooth, creamy paste. The dressing is flavored with ingredients like sesame paste, white miso, sugar, and light soy sauce, resulting in a subtle, nutty-savory sauce. This is then combined with seasonal vegetables or fruits.

The components change with the time of year:
You’ll often find spinach, carrots, or blanched greens. In autumn, persimmons, grapes, or figs might be added for a sweet-savory twist. Occasionally seafood or mushrooms, too. It’s a dish that reflects the rhythm of the seasons.

This time, I paired it with watercress, inspired by a beautiful post by@kayomaru4591🌿

Recipe and Cooking Details in Photos

Tofu base:

500g of silken tofu
Parboil and drain thoroughly (press or weigh down), then blend with:
　- 2 tbsp sesame paste
　- 2 tsp light soy sauce
　- 2–3 tsp sugar
　- 2 tsp white miso (I used Saikyo miso, but any mild white miso works)
※No sesame paste? You can substitute with unsweetened peanut butter.

Watercress (or greens):

Parboil, drain and cool.
Then “shoyu-arai”: rinse the greens lightly with soy sauce, then squeeze out the moisture. This step seasons the greens while removing excess water—a traditional method that makes a big difference.

Plating tip:
Instead of mixing everything together, I love to layer the tofu dressing and greens—like snow on a pine tree. It creates a soft and serene visual that highlights the dish’s gentle flavor.