I decided to feature this video because the tofu dish looks so delicious. The host must have used a firm tofu because a soft tofu would have fallen apart as when stir-fried. Looking at all the ingredients used for the recipe, I know it’s going to taste delightful. Browning the tofu to make it crispy outside while keeping it soft inside is a major takeaway.
Tags: tofu
Traditionally, the buckwheat noodles are consumed by dipping them in a bowl of soy-sauce-based dip. People in Japan usually eat them in summer because both noodle and dip are served cold. They are a typical summer food called Zaru Soba.
I like this combination of the buckwheat noodles and the edamame. It’s substantial enough that it makes a meal, yet very low in calories. If you are on diet, lose the fried tofu and substitute the dressing with a Japanese sesame dressing.
Koji Kagawa, an Executive Sushi Chef at SUSHISAMBA in New York City is a regular contributor in Japanese Cooking Video.
Today, Koji demonstrates how to make miso soup:
You Will Need
4 fresh, cold pot
A 2 or 3-quart pot
A hotplate or stovetop
A long piece of kombu seaweed
4 bonito flakes
A small mesh strainer
1/4 lb soft tofu, cut into small cubes
2 wakame seaweed
4 red or white miso paste
3 chopped scallions
A small ladle
A spoon or whisk
A medium-sized bowl
Intro
This delicate but intensely flavored soup is like chicken soup for the Japanese soul – minus the chicken. And it’s just as easy to make if you have the right ingredients.
Step 1
Put Water on Stove
Pour the water into the pot and place it on the stove or hotplate at medium heat.
Step 2
Add Kombu
Break off a 4 to 6-inch piece of kombu and add it to the water.
Tip: Kombu – also known as sea cabbage or kelp – is available at most health food stores.
Step 3
Simmer and Remove
Simmer the kombu for 15 minutes, then remove it from the water and throw it away.
Step 4
Add Bonito
Add bonito flakes to the pot and simmer on medium-low heat for 5 minutes. If you prefer a more intense fish flavor, steep the flakes for 10, 15, or even 20 minutes – the longer you steep them, the stronger the flavor.
Step 5
Remove Bonito
With a small mesh strainer, remove the bonito flakes and discard them.
Step 6
Add Tofu and Wakame
Add the tofu chunks and wakame and simmer for 5 minutes on low heat.
Tip: When making miso soup, never bring the broth to a boil – it will muddy all the distinct flavors.
Step 7
Stir Miso Paste and Broth
Ladle about a cup of the broth into a medium-sized bowl containing the miso paste, and stir with a long chopstick or spoon until it dissolves.
Step 8
Pour Broth
Once the miso paste is dissolved, pour the broth back in the pot and stir.
Tip: Miso paste will keep in the fridge for nearly a year; bonito flakes, wakame, and kombu will last indefinitely in the cupboard.
Step 9
Add Scallions
Keeping the heat on low, add the chopped scallions and simmer for a final 5 minutes. Ahhh, miso
Fact: Miso soup is routinely served at breakfast in Japanese homes and restaurants.
Article Written By: Marisa Baggett
During the sweltering days of summer, chilled tofu can be quite a delight as a side dish. This simple marinated tofu is equally delicious unadorned or sprinkled as desired with sesame seeds and thinly chopped scallions. Serve on a chilled plate or in a bowl filled with ice cubes and citrus wedges.
Ponzu Marinated Tofu
1 pkg firm tofu, cut into 1/2 in cubes
1 1/2 – 2 cups ponzu
Place tofu cubes in a medium sized, non-metal bowl. Pour ponzu over tofu making sure that tofu is completely submerged. Cover bowl tightly with plastic wrap and set in refrigerator for 1 hour.
After 1 hour, pour liquid from the tofu, reserving ponzu for another use. Keep tofu refrigerated tightly covered until ready to use.
Tags: ponzu, sesame seeds, tofu
Article Written By: Marisa Baggett
If you’re vegan, there’s no need to forgo the rich style of sushi rolls that others enjoy. Here, eggplant is lightly battered and fried as a delicious main component of the roll. The roll is completed by a drizzling of tomato tofu puree, which adds a rich mayonnaise like creaminess.
Vegan Eggplant Tempura Roll
For each roll
1 4in x 7in piece of nori
about 3/4 cups
1 tsp toasted sesame seeds
2 strips eggplant, about 1/4 in wide
1 tsp finely chopped scallions, or more to taste
matchstick sized carrot strips
thinly sliced romaine lettuce
tempura batter, see below
flour for dredging
oil for frying
Tomato Tofu Puree
1/2 pkg firm tofu
1/4 cup diced tomato
1/2 tsp yellow miso paste, or more to taste
Place tofu, tomato and miso in blender and puree. Store in refrigerator until needed.
For the tempura
1 cup flour
1 tsp baking powder
1/2 tsp salt
1 cup ice water
Heat about 1 inch of oil in a thick bottomed frying pan to 350 degrees F. To prepare tempura, mix flour, baking powder and salt in a bowl. Add ice water and stir until just mixed. Batter will be lumpy. Dredge eggplant in flour, shaking off excess. Dip pieces into tempura batter and place into hot oil, being careful not to drop bits of ice into the hot oil. Fry eggplant until golden brown or about 2 minutes on each side. Remove from oil and drain on paper towels. Allow to cool at least 2 minutes before using.
Place nori, rough side up horizontally on work surface. With fingers dipped lightly in water, spread prepared sushi rice evenly over the entire surface of the nori. Sprinkle with toasted sesame seeds. Flip over and place tempura eggplant pieces end to end horizontally in the middle of the nori. Place carrot and lettuce on top of eggplant and sprinkle with scallions. Roll according to the method for rolling inside out sushi rolls.
Cut roll, seam side down in to 6-8 pieces. Drizzle serving plate with Tomato Tofu Puree and arrange pieces of sushi on top. If desired, serve with pickled ginger, wasabi and soy sauce for dipping.
