Chakin Tofu in Ginger Broth

Chakin Tofu in Ginger Broth

  • Serves 4
Rated by 24 people
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This is a dish for true tofu lovers. Made using the ‘chakin’ or parcel cooking method, this virtuous bowl combines a tofu, chicken breast and assorted vegetables which are immersed in a hearty ginger broth. Worth obtaining high-quality tofu for a heightened eating experience.

Recipe courtesy of Reiko Hashimoto.


400g block good-quality firm tofu
2g dried wakame seaweed
200g minced chicken breast
1 tsp soy sauce
1 tbsp sake
1 egg white
50g carrot, finely chopped
3 spring onions, finely chopped
2 tsp finely grated ginger
1 tbsp corn starch
1 tsp baking powder
pinch of salt and ground white pepper

for the ginger broth:
750ml dashi stock or 2 tsp dashi powder mixed with 750ml water
3 tbsp soy sauce
2 tbsp sake
2 tbsp mirin
4 shallots, thinly sliced
1 tbsp corn starch mixed with 1 tbsp water

How To Prepare

  1. Wrap the tofu in cheese cloth and squeeze out as much of the water as you can. Chop roughly and set aside.
  2. Soak the dried wakame in a bowl of cold water for 5–10 minutes. Drain and squeeze out the water, then chop finely.
  3. Combine the chicken with the soy sauce, sake and egg white in a large bowl, mixing well with your hands. Add the tofu, carrot, spring onions, 1 tsp grated ginger, wakame, corn starch, baking powder, and salt and white pepper. Carry on mixing well until everything is combined.
  4. Line a small rice bowl with a sheet of cling film and scoop a quarter of the tofu mixture into the bowl. Wrap the tofu firmly with cling film as if you are making a small parcel. Secure the top with a rubber band and repeat to make 3 more parcels. Place the parcels in a steamer and steam for about 20 minutes on medium-low heat.
  5. Whilst the parcels are steaming, make the broth. Heat the dashi stock in a saucepan, add the soy sauce, sake and mirin, and simmer for 3–4 minutes. Add the shallots and season with salt and white pepper, and let it boil for 2 minutes. Pour in the corn starch mixture and continue to cook, stirring all the time, forabout 20 seconds or until the broth is thickened and shiny.
  6. Remove the cling film from the tofu parcels and place each in individual bowls. Pour the broth over the top, and serve with the remaining grated ginger alongside.