Introducing an easy way to make the classic Japanese dish, Gomae, using tofu at home. Once you master the basic dressing, you can easily adapt it with various ingredients like carrots and komatsuna, tuna and cucumber, or even figs. Recreate the taste of a professional chef at home and enjoy a dish that adds a touch of seasonal flair.
Ingredients
Main Ingredients (3-4 servings)
- Firm Tofu 1 block/300g
- Carrots 100g
- Chikuwa (Fish Cake) 2 sticks
- Komatsuna (Japanese Mustard Spinach) 1 bunch
- Cucumber 1 piece
- Green Onion 1/5 stalk
- Canned Tuna 1 can
- Figs 2 pieces
Seasonings
- Salt (to taste)
- Sugar (to taste)
- [A] White Sesame Paste 2 tbsp
- [A] Sugar 1 tbsp
- [A] Usukuchi Soy Sauce 1 tsp
- [A] Sesame Oil 1 tsp
- Soy Sauce (to taste)
- Black Pepper (to taste)
- Black Sesame Seeds (to taste)
Steps
- Cut Firm Tofu 1 block/300g in half horizontally.
- Wrap the cut tofu in paper towels and place on a tray. Place a weight on top and drain in the refrigerator for about 1 hour. (Key Tip!) Cutting it in half horizontally drains the water faster. It's best to store it in the refrigerator during the summer.
- Crumble the drained tofu into a bowl and mash it with a whisk to some extent.
- To the mashed tofu, add [A] White Sesame Paste 2 tbsp, [A] Sugar 1 tbsp, [A] Usukuchi Soy Sauce 1 tsp, and [A] Sesame Oil 1 tsp. Mix until smooth.
- Taste and adjust seasoning with a pinch of salt and sugar. (Key Tip!) Using a mortar and pestle or a sieve will result in an even creamier and smoother dressing.
- Cut Carrots 100g into fine shreds about 3cm long.
- Cut Chikuwa (Fish Cake) 2 sticks into fine shreds about 3cm long.
- Boil the shredded carrots in boiling water for about 1 minute, then drain. Sprinkle with a pinch of salt while hot and let cool.
- Place the roots of Komatsuna (Japanese Mustard Spinach) 1 bunch into boiling water and boil for about 15 seconds. Submerge the entire bunch and boil for another 20 seconds.
- Transfer the boiled komatsuna to cold water. Once cooled to room temperature, thoroughly squeeze out the water.
- Cut off the root ends of the komatsuna and cut into 3cm lengths.
- Toss the cut komatsuna with a splash of soy sauce, as if rinsing it in soy sauce. Squeeze out the water thoroughly again. (Key Tip!) This 'soy sauce wash' removes excess water and adds a subtle flavor.
- In a bowl, combine the shredded chikuwa, cooled carrots, and soy sauce-rinsed komatsuna. Mix with about 3 spoonfuls of the prepared white gomae dressing.
- Mound the mixture high in the center of a serving dish.
- Rub Cucumber 1 piece with a pinch of salt and rinse with water. Cut off the ends and chop into bite-sized pieces.
- Finely chop Green Onion 1/5 stalk.
- In a bowl, combine the chopped cucumber, minced green onion, and Canned Tuna 1 can (with the juice). Mix with about 3 spoonfuls of the prepared white gomae dressing.
- Serve in a dish and sprinkle with a pinch of black pepper.
- Peel and cut Figs 2 pieces into bite-sized pieces.
- Place the cut figs in a bowl and gently toss with about 3 spoonfuls of the prepared white gomae dressing.
- Serve in a dish and sprinkle with a pinch of black sesame seeds. (Key Tip!) Be gentle when tossing fruits to avoid mashing them. Toss them quickly and lightly.
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