The key to Shiraae is to drain the water from the tofu. It tastes better if you drain it raw, but in seasons where the tofu spoils quickly, it's better to drain it before serving. When squeezing the tofu through the cloth, the tofu will ooze out from the grain of the cloth, but be careful not to squeeze it too much and let the soy milk come out. You don't want to squeeze it too much and turn it dry, but you also don't want to squeeze it too little, so the key is to get the balance right. Also, make sure to season the ingredients you're going to mix with beforehand. This time, we drained the water from the wild vegetables and seasoned them with light Happo salt.

1. Place the tofu on a slanted cutting board and let it sit for 30 minutes to an hour, then drain the water.

②Furthermore, twist the cloth with a dry cloth to squeeze out the water.
(When draining in the summer, the key is to carefully control the heat and how much the tofu floats. Do not let it boil, and remove it when it floats.)

③Put the drained tofu through a habutae sieve.

④Add sugar, yogurt, and citrus fruit to a bowl and mix.

5. Cut the seaweed into bite-sized pieces and brush the underside with soy sauce, then place the crushed kakiage on top, mix with 4 and serve.

Completed