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汤豆腐

汤豆腐

  • Recipe parson20160119 26781 hqf99x 2人份
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这份汤豆腐食谱将嫩豆腐的美味提升到了一个新的高度。汤豆腐一道来自京都的经典菜肴,其优雅之处就在于它的简单性和纯洁性。传统上这是一道流传已久的寺院素斋,是精进料理中的极品菜肴。就让这道经典美食来温暖你的身心,带你感受禅宗吧。

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)

做法

  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.

小贴士

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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