Japanese Cooking and Sake Live vol.9

Products used in "Japanese Cooking and Sake Live vol.9"

Tofu 2 ways

Bite Size Agedashi Tofu

Serves 2-3 as starter 

300g                  Silken Tofu
3 Tbsp                Katakuriko (potato starch)

50ml                   Dashi Concentrate (such as Katsuo Kombu Dashi Tsuyu)

100ml                 Water

2Tbsp                 Grated daikon radish

1tsp                    Grated ginger

1                         Spring onion, sliced finely

                           Vegetable oil for frying

 *Vegan option for sauce

50ml                   Clearspring Noodle Broth

100ml                 Water

 For garnish: Grated daikon, ginger, chopped spring onion 

1. Wrap Tofu in 2 sheets of kitchen paper to absorb excess water 1 hour before cooking. If the paper becomes too wet, replace the paper as necessary. Tofu should shrink a little and it should feel firmer.
2. Prepare the garnish.
   1. Peel the skin and grate daikon radish, gently squeeze the water out.
   2. Peel the skin and grate ginger
   3. Finely slice the spring onion
3. Make agedashi tofu sauce. Simply dilute the dashi concentrate with 2-3 times the water according to the manufacturer’s recommendation. Warm before use.
4. Cut the tofu into bite size.
5. Pour vegetable oil in a frying pan to about 2cm deep. Heat to 170°C.
6. Coat the tofu in potato starch all over. Deep fry immediate until they turn slightly brown and crispy on the surface. If too many tofu is added at once the temperature of the oil will drop suddenly, resulting in soggy tofu. It is best to cook several pieces at a time and repeat the process.
7. In a bowl, add several pieces of crispy tofu, pour the hot sauce around them. Garnish with (2) above on the top. Serve immediately.

Hiyayakko with Yuzu Kosho 

Serves 2-3 as starter 

300g     Silken Tofu

1tsp      Yuzu Kosho

1tbsp    Soy sauce

1            Spring onion, finely sliced 

1. Cut tofu in 6 equal pieces.
2. Finely slice the spring onion.
3. Add small amount of yuzu kosho on top of each tofu cube.
4. Sprinkle the spring onions, pour soy sauce to serve.

Take a little yuzu kosho and spring onions to eat with tofu.