Yudofu
INGREDIENTS
-1 medium-firm tofu
-Mitsuba (Japanese parsley) (or any green vegetable you like for color)
-2 inch kombu (dried kelp)
-1 Tbsp sake
-¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
Sauce (optional):
-¼ cup soy sauce
-1 Tbsp sake
-1 tsp mirin
-½ cup katsuobushi (dried bonito flakes)
Toppings:
-Green onion/scallion (Finely chopped)
-ginger (grated,optional)
-Shichimi Togarashi (Japanese seven spice) (optional)
-yuzu kosho (optional)
INSTRUCTIONS
In donabe (Japanese clay pot), put dashi kombu and pour water till 70% full. Let the kombu soak for 1-2 hours. Or you can soak the kombu while cooking on the lowest heat for 15 minutes if you are in a hurry.
Meanwhile, make the sauce. Put sauce ingredients in a small sauce pan. When boiling, add bonito flakes (katsuobushi). Mix well with chopsticks and cook for 1-2 minutes.
Pour the sauce into a small serving dish. You don’t have to strain; it’s okay if some bonito flakes go into the sauce.
When the kombu dashi stock is ready (after 1-2 hours), bring the stock to a boil on medium-high heat. Once boiling, add sake and salt.
When boiling again, cut the tofu to any size you like (whole tofu, halves, 6 pieces, etc) and put it in the kombu dashi stock.
When tofu is heated through, add mitsuba. If you plan to use other vegetables, make sure are they cooked thoroughly.
Serve with the sauce and toppings of your choice while the tofu is hot
Agedashi
INGREDIENTS
– 1 block medium-firm tofu or soft tofu
-4 Tbsp potato starch/cornstarch
-3-4 cups neutral-flavored oil
Sauce:
-1 cup dashi
-2 Tbsp soy sauce
-2 Tbsp mirin
Toppings:
-1 daikon radish (1 daikon = 2.5 cm)
-1 green onion/scallion
-Katsuobushi (dried bonito flakes)
-Shichimi Togarashi (Japanese seven spice) (optional)
INSTRUCTIONS
Wrap the tofu with 2-3 layers of paper towels and place another plate on top. Drain the water out of tofu for 15 minutes.
Peel and grate the daikon and gently squeeze water out. Cut the green onion into thin slices.
Put dashi, soy sauce, and mirin in a small saucepan and bring to boil. Turn off the heat and set aside.
Remove the tofu from paper towels and cut it into 8 pieces.
Heat the oil to 175C in a deep fryer or medium saucepan. Coat the tofu with potato starch, leaving excess flour, and immediately deep fry until they turn light brown and crispy.
Remove the tofu and drain excess oil on a plate lined with paper towels or wire rack.
To serve, place the tofu in a serving bowl and gently pour the sauce without wetting the tofu. Garnish with grated daikon, green onion, katsuobushi, and shichimi togarashi.
