Shira-ae

Place the Silken tofu on a plate lined with paper towels, cover with more paper towels, and place a light weight on top to press out excess water for at least 30 minutes. Alternatively, boil the Silken tofu for 5 minutes, then drain and press.

Wash the Spinach thoroughly. Bring the Kombu dashi to a boil in a pot. Blanch the Spinach for 30 seconds, then immediately transfer to an ice bath to stop cooking. Squeeze out excess water from the Spinach and cut into 3 cm lengths.

Peel the Carrot and julienne into thin strips. Blanch the Carrot in the same Kombu dashi for 1 minute until tender-crisp, then drain and cool.