HOME Recipe: Stewed Silk Tofu and Silver Cod

Simmered silk tofu and silver cod

The sweetness of the silver cod matches the bean paste of the bonito soup stock and is very tasty. This dish 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

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Cooking time: 20 minutes

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How to make it

Quickly marble the silver cod fillets with boiling water.

Place [1] in the dish. Layer thinly sliced tofu on top. Steam this in the steamer for about 10 minutes.

Combine bonito sauce in a pot and warm it up with a pair of alphabet sweet potatoes. Once it boils, turn off the heat and add 3 tablespoons of water-dissolved potato starch to thicken it.

Sprinkle the silver cod steamed in [2] with [3] bean paste and serve chopped green onions to finish. Enjoy while relaxing.

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
Chop the green onions

Appropriate amount

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