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揚げ出し豆腐

揚げ出し豆腐

  • Recipe parson20160119 26781 hqf99x Serves 2
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Elevate silken tofu to divine heights with this Yudofu recipe. A classic dish heralding from Kyoto, Yudofu's elegance lies in its simplicity and purity. It was traditionally prepared and consumed by Buddhist monks for generations, making it the ultimate in zen cuisine. Warm yourself up with this classic dish and feel zen.

材料

1L water
kombu piece
300g tofu
2 green onions, finely cut

for the dipping sauce:
2 tbsp soy sauce
1 tbsp dashi
1 tbsp mirin
pinch of shichimi
shredded daikon (optional)

手順

  1. First, add the water to a pot and bring to the boil. Reduce to a simmer, add the konbu piece and continue to simmer for 15 minutes. This will give your broth a subtle yet delicious umami flavour.

  2. Cut the tofu into six pieces and add to the broth. Pop on the cover and continue to simmer for 6 minutes.

  3. Prepare the dipping sauce. Combine soy sauce, dashi, mirin and shichimi in a pan and heat through.

  4. Serve the dipping sauce in dishes and garnish with green onions. If using the daikon, simply shred with a grater and balance atop the tofu. Dip the tofu in the sauce and enjoy.

料理のコツ

This dish is best prepared in a traditional earthenware nabe pot (donabe).
The dipping sauce is optional. If you want to enjoy real simplicity, just serve the yudofu into individual bowls, garnish with spring onions.

Ingredients20160119 26781 1qjvetq

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