APPLE & CHESTNUT SHIRA-AE
INGREDIENTS:
For the Dressing
For the Salad
INSTRUCTIONS:
- Preparing the tofu. Drain the tofu, wrap it in a kitchen towel, and place it into a bowl large enough to nest a second bowl into. Fill a second bowl halfway with water and set it on top of the tofu to gently press out the excess water. This should take about one hour.
- Making the dressing. Remove the tofu from the cloth and tear it into small pieces, and place the pieces in a mortar and pestle or blender. Add the sesame paste, sugar, soy sauce, and salt and process until the desired consistency is achieved. Set aside.
- Cutting the salad ingredients. Quarter and core the apple. Slice into pieces that are approximately 1/8" thick. Thinly slice the celery to the same thickness, and chiffonade the leaves. Remove the chestnuts from their shells by scoring them with a knife and roasting them in an oven for 25-30 minutes at 215°C. When they are cool enough to handle, remove them from their shells and coarsely chop them.
- Dressing the salad. Combine all of the ingredients in a bowl with the tofu dressing and gently toss with a spoon. Serve at room temperature.
Note
ALLOWING THE FLAVORS TO DEVELOP. This preparation is even better on the second day. Place the mixture into a container with a tight-fitting lid and leave in the refrigerator overnight to allow the flavors to develop. The dish is best eaten at room temperature, so remember to remove it from the refrigerator at least an hour before serving.
