HOMERecipe:Gold and Silver Tofu

Gold and silver tofu

It is called "Kingin Tofu" because egg tofu is likened to "gold" and silken tofu to "silver." It is eaten by dipping it in dashi soy sauce, but it tastes even better if you add condiments
When using a steamer, place a baking sheet on top of the container to prevent too much pressure from building up. If the container already has legs, you don't need to use a baking sheet
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Tofu dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 30 minutes

Excluding the time it takes to cool

modified recipe0posts

How to make it

Beat 5 eggs in a bowl with chopsticks, add bonito stock, light soy sauce, and salt, and mix well again

Strain once to remove the chalazae

Place a sheet of parchment paper over a rectangular container as shown in the picture. Place the parchment paper on a steamer and place the container on top. Pour in the strained egg mixture, crush any air bubbles, then cover and steam over high heat for an initial 2 minutes

After 2 minutes, when you have confirmed that the surface of the egg has turned white, create a base with chopsticks on top of the container and place a sheet of parchment paper on top, then cover and steam for a further 20 minutes over low heat. At this time, place chopsticks in the lid to create a gap

Once steamed, remove from heat and let cool (if you don't have time, place in ice water). Once cooled, remove from the baking sheet and cut into bite-sized pieces

Cut the silken tofu into bite-sized pieces, fill a bowl with water, and place the two-colored tofu slices in the water. (Adding ice will make it even more refreshing.) Serve with the mixed [A]