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Yudofu Recipe - Tofu Recipe / Japanese Food

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JAPANESE TREND / Japanese Cooking (66)

"Yudofu Recipe - Tofu Recipe" is one of typical Japanese Winter Recipes.
Tofu is one of the world's most remarkable foods, and it's perfect for those who desire a meatless diet.
It is low in fat and high in protein, cholesterol free, versatile, delicious, and inexpensive. Originally from China, tofu has been used by the Japanese for a thousand years, and there are literally hundreds of ways to prepare it.
There are two basic types of tofu used in Japanese cooking, the standard "firm" variety, which has a rough surface and slightly grainy texture and "silken" tofu (kinugoshi), which is very soft and possesses a glossy surface. While both varieties have the same ingredients they are made in slightly different ways. All the recipes on this page call for the firm variety of tofu.
Yudofu (simmered tofu)


Simmered tofu is a symbol of wintertime cooking and is known from Buddhist monasteries to drinking establishments.
Simmered in a light kelp stock the simplicity of this dish features the texture and taste of the tofu.


Enjoying Yudofu at home image

The dish is ready the moment the heat of the stock has penetrated the core of the simmering tofu. An absolutely delicious and delicate way to prepare tofu that is deeply satisfying on a cold day.


Yudofu with sauce image

INGREDIENTS
2 blocks firm tofu
2 inch length konbu (kelp)
DIPPING SAUCE
1 cup dashi (see for preparation method)
1/2 cup soy sauce
2 tablespoons sake
2 tablespoons mirin
1/4 cup loose bonito flakes

To make the dipping sauce, combine the dashi, soy sauce, sake, and mirin in a saucepan and bring to a boil over high heat.
Add the bonito flakes, remove from the heat and strain to clarify.
Keep the resulting sauce warm in the saucepan.

CONDIMENTS
2 finely chopped green onions
1 sheet crumbled nori seaweed
2 tablespoons white sesame seeds
2 tablespoons fresh grated ginger

 Fill a pot to the halfway point with water and add the konbu, heat over medium flame taking care never to let the water boil.
Once the hot water has released the taste and aroma of the konbu, cut each tofu block into 8 pieces and let simmer in the hot stock.
After around ten minutes the tofu can be plucked from the stock and placed in a serving bowl to be topped with hot dipping sauce and the various condiments

By J.S. on Jan 10, 2010

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。