Simmered Tofu

Recipe Simmered Tofu


Lightly rinse silk tofu in water and cut into large cubes.

Wash hakusai (Chinese cabbage) and cut into bite-sized pieces.

Chop off the root of seri (water dropwort) and wash thoroughly. Cut into bite-size lengths.

Peel carrot, slice thinly and cut out using a cookie cutter.

Trim off the hard tip of the stem of fresh shiitake mushroom. Remove the stem and tear into narrow strips. Wipe dust off caps with a well-wrung damp cloth and make decorative slashes in a cross-shape over the top of caps.

Wash enoki mushroom and trim the hard root clusters. Tear apart into smaller clusters.

“To make :

Grate daikon radish and drain in a sieve. Squeeze lightly to remove excess water and blend with ichimi-togarashi (Japanese red chili pepper flakes).”

Wipe konbu kelp with a well-wrung damp cloth to clean.

Mix ingredients for .

After juice is squeezed from yuzu citron, pour boiling water over it, put it in a muslin or netted pouch for a hot citron bath. Enjoy it twice relaxing with yuzu’s delicate aroma.

Heat ingredients for in a saucepan and bring to a boil. Turn off the heat and strain using a paper towel or the like.

Remaining mixed with chopped konbu kelp can be stored in a glass bottle in the refrigerator, to use as tosa-joyu (sweet soy-based dip for sashimi), and also as seasoning to cook simmered foods.

Put konbu kelp and water in a donabe (ceramic pot) and place over heat. When small bubbles appear around konbu kelp, add salt and sake.

Add silk tofu and cook until warm, scoop it into a serving bowl. Add vegetables in the pot and eat them as they cook.

“It’s tasty to eat cotton tofu dipped in with chopped scallions, white sesami seeds, grated ginger and shredded nori seaweed.

It’s also good to taste with soy sauce blended with nikiri-sake (boiled sake), and bonito threads. Nikiri-sake is Japanese sake that is heated to allow alcohol to evaporate.

Vegetables go well with with chopped scallions and momiji-oroshi (grated radish blended with red chili pepper). Use the broth in the pot to thin down the dipping sauce to suit your taste!”

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