HOMERecipesSimmered Silken Tofu and Silver Cod

Simmered silk tofu and silver cod

The sweetness of the silver cod matches the bonito broth sauce perfectly, making for a delicious dish that also goes well with sake
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

Seafood side dishes

Tamura Takashi

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

Amazon

Cooking time: 20 minutes

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How to make it

Quickly marble the silver cod fillets in boiling water

Place (1) in a bowl. Layer thinly sliced tofu on top. Steam in a steamer for about 10 minutes

Heat the bonito stock and Happomibijin in a pot. Once boiling, turn off the heat and add 3 tablespoons of water-dissolved potato starch to thicken

Pour the sauce from [3] over the steamed cod from [2], garnish with chopped green onions, and serve. Serve while breaking the meat into pieces

Ingredients for 2 people

Silver cod fillet

100g
Silk tofu

100g
Bonito dashi

200cc
Happo-mibijin (can be used as a substitute with soy sauce + mirin)

50cc
Water-soluble potato starch

3 tablespoons
chopped green onions

Appropriate amount

[PR]

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