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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.

How to make:

  1. Cut 1 block of tofu into 5 to 8 pieces of yakko.
  2. Boil mixture for tsukejiru briefly.
  3. Cut geen onion into koguchigiri (sarashinegi), grate ginger.
  4. Spread konbu on the bottom of pot, place tofu pieces on it, pour water gently into pot.
  5. Heat pot. When tofu becomes hot put on dish, garnish with seasoning and pour tare or tsukejiru over.
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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