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Bob & Angie＞ Recipe
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tofu
konbu
dashi
umeboshi |
Recipes
Yudoufu
Ingriedents:
2 blocks momen tofu (cotton texture), 10cm square piece
dashi konbu, tsukejiru (soup): (3 tablespoons dashi,
4 tablespoons soy sauce, 2 tablespoons mirin), seasoning
(green onion, ginger, katsuobushi), Ume sauce:(2 umeboshi,
2 tablespoons sake, 2 tablespoons dashi), yuzu
miso (30 grams awase miso, 2 tablespoons sugar, 1 tablespoon
mirin, 2 tablespoons dashi, grated yuzu peel. |
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How to make:
- Cut 1 block of tofu into 5 to 8 pieces of yakko.
- Boil mixture for tsukejiru briefly.
- Cut geen onion into koguchigiri (sarashinegi),
grate ginger.
- Spread konbu on the bottom of pot, place tofu
pieces on it, pour water gently into pot.
- Heat pot. When tofu becomes hot put on dish, garnish
with seasoning and pour tare or tsukejiru over.
- Umedare:
- Remove salt from umeboshi by soaking in water. Mash it
by pressing through a strainer. Mix with dashi and sake,
heat it in pot while mixing well.
- Yuzu miso:
- Mix miso, sugar, mirin and dashi together,
heat it in pot while mixing well. Stop heating, add grated yuzu
peel.
- Tofu is cut into yakko (3-4 cm dice size).
- Water should cover Tofu entirely, poured gently not to break
tofu.
- Tofu should be cooked in cold water, not boil to much
too. When it starts floating remove with a net ladel.
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[ Japanese ] |
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