Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- Place 1 block (approx. 400g) of silken tofu in a deep dish.
- Cut the tofu in half horizontally.
- Cover the tofu with paper towels, place an equally sized plate on top as a weight, and let it drain for 1 hour to thoroughly remove excess water. (This is the key!!) Thoroughly draining the water prevents the simmering liquid from becoming diluted and the flavors from becoming bland.
- In a frying pan, combine 300ml of water, 1 tsp of dashi granules, 50ml of Mirin (Sweet Rice Wine), 50ml of Cooking Sake (Rice Wine), 2 tbsp of Soy Sauce, and 1.5 tbsp of Sugar.
- Gently stir to combine.
- Thinly slice 1/2 onion. (This is the key!!) Thinly slicing the onion allows it to absorb plenty of the simmering liquid, creating a deeply flavored experience when eaten with the tofu.
- Add the thinly sliced onion to the simmering liquid, making sure it doesn't clump together. If it has clumped, break it apart with chopsticks.
- Finely chop the stem parts of the Japanese parsley (mitsuba), and roughly chop the leaves.
- Thoroughly pat dry the surface of the tofu.
- Cut one block of tofu into about 6 pieces. (This is the key!!) Cutting it into smaller pieces (or tearing it by hand) makes it easier for the flavors to penetrate the tofu.
- Gently add the cut tofu to the simmering liquid.
- Place the frying pan over medium-low heat.
- Once it comes to a full simmer in the center, cover with a piece of paper towel (otoshifuta). Poke holes in the center and a few other spots to prevent overflowing.
- Reduce the heat to between low and a simmer, and cook for 20 minutes, maintaining a gentle, slow bubbling. (This is the key!!) Cooking on high heat will evaporate the simmering liquid, so maintain a gentle bubbling temperature.
- About 3 minutes before it's done, prepare 2 eggs and mix them by breaking up the egg whites. (This is the key!!) Mixing the eggs just enough to break up the egg whites creates a textural contrast between the yolk and white. Ensure the egg whites are not left raw.
- After 20 minutes, reduce the heat to low, remove the paper towel lid, and carefully drain excess simmering liquid.
- Drizzle the beaten eggs over the entire dish.
- Sprinkle the chopped Japanese parsley (mitsuba) evenly over the top.
- Cover and cook for 1 minute to set the eggs.
- Turn off the heat. It's ready!
🌾 Recommended Rice for This Dish
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