A recipe for 'Kyomu Ni Tofu' that makes 58-yen tofu more delicious than meat. Just throw everything in and simmer for a deep flavor enhanced by the umami of beef fat. It's a highly satisfying dish, even on a budget.
Ingredients
Main Ingredients (2 servings)
- Silken Tofu 350g
- Ginger 5g
- Beef Fat 1 piece
Seasonings
- [A] Soy Sauce 2 tbsp
- [A] Sake 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Sugar 1 and 1/2 tsp
- [A] Bonito Flakes 2g
- [A] MSG(Ajinomoto) (MSG) 4 dashes
- [A] Water 100cc
Steps
- Cut the silken tofu 350g in half lengthwise, then in half crosswise. Cut into 16 equal pieces.
- Place the cut tofu into a pot.
- Add water 100cc, ginger 5g, soy sauce 2 tbsp, sake 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, sugar 1 and 1/2 tsp, bonito flakes 2g, MSG(Ajinomoto) (MSG) 4 dashes, and beef fat 1 piece to the pot.
- Place the pot over high heat. Once it boils, reduce heat to medium.
- Cover with a drop lid made of kitchen paper. Simmer over medium heat for 15 minutes. 【Tip!】 Using a drop lid prevents heat from escaping, allowing the broth to penetrate the tofu efficiently.
- Simmer for another 5 minutes, for a total of 20 minutes.
- Turn off the heat, remove the drop lid, and let it cool for about 15-30 minutes. 【Tip!】 The flavor penetrates significantly as it cools, making this cooling process crucial. If possible, let it sit overnight for even deeper flavor.
- Reheat the pot, and once the tofu is warm, turn off the heat.
- Serve in a bowl. Sprinkle with shichimi togarashi (Japanese seven-spice blend) if desired.
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