Simmered tofu with scallops
The key is to let the tofu cool once halfway through cooking so that the flavors can soak in properly
How to make it
1
Cut the nametagarei into bite-sized pieces and cut the firm tofu into 3-4cm cubes
2
Put [A] into a pot and heat over high heat. Add the namagare and tofu from [1] and simmer while skimming off any scum
3
After boiling for 2-3 minutes, cover with aluminum foil and reduce heat to medium
4
Adjust the heat and simmer for about 3 minutes, then remove from the heat and let cool
5
Once cooled, return to the heat, cover with aluminum foil and simmer for about 15 minutes. Repeat this process. The second time you simmer, you don't need to use the lid, as the liquid will evaporate
6
Once the sauce has thickened, remove from heat and serve on a plate. Garnish with mustard to taste
Ingredients for 4 people
-
- Licking
- About 400g
-
- Cotton tofu
- 1 piece (about 300g)
-
[A]
- Bonito dashi water can be used as a substitute
- 100cc
-
- Dark soy sauce
- 100cc
-
- Mirin
- 100cc
-
- Alcohol
- 100cc
-
- sugar
- 100g
-
- the mustard topping
- Appropriate amount
[PR]
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