5 pods fava beans (20-25 beans)
1 tbsp sake (to cook prawns; not in photo)
Pinch salt (to boil fava beans; not in photo)
For shiraae tofu dressing
50-60 g tofu (either momen firm or kinugoshi soft; 55 g momen in photo)
2 tsp toasted white sesame seeds
1/4 tsp mirin
1/2+ tsp usukuchi soy sauce
Shell fava beans.
Bring water to boil, add salt, and cook fava beans for 2-3 minutes (2 minutes is usually enough).
Shell and devein prawns as necessary.
Sogigiri slice prawns at a slant into 2-3 sections.
While microwaving, remove from microwave once or twice, flip and move shrimp around (from outer edge to center) for even cooking and to prevent overcooking.
Prepare tofu dressing.
Put toasted white sesame seeds in suribachi mortar, and grind finely.
When fava beans and prawns cool (at least to room temperature), add to tofu dressing, and gently mix.
- Tofu dressing made with momen firm tofu is crumbly and more substantial compared to dressing made with kinugoshi soft tofu.
- Be careful not to overcook prawns.
- Prawns can be blanched with just enough water to cover and a small amount of sake.
- I usually add a tiny amount of salt to tofu dressing for shiraae, but for this recipe, the sodium content in prawns and fava beans should be enough.
- If using frozen prawns from shops, watch out for the sodium content. Some contain a quite high amount of sodium, which can significantly affect your dish.
- Shiraae is a small dish with tofu dressing. Shira comes from shiro [white], which implies tofu. Ae is from aeru [to dress], as in gomaae dishes with sesame dressing. There is also a dish called kuroae that uses a black (kuro) ingredient in the dressing, which is usually black sesame seeds and sometimes calamari ink.