Hello everyone I’m Masa
Tofu can not only be used as
ingredients of hot pot or miso soup
It can also be used to make a donburi
Today I’m going to make a very
healthy set meal
which have good source of protein,
vegetable and steamed rice
Although it doesn’t have any meat in it,
we can still enjoy a meal that brings
you satisfaction
The recipe is very simple
Ok, let’s get started~! (๑>◡<)و
[Point] This “Otoshi buta” (drop lid)
allows ingredients to become flavorful
[Point] and prevents the broth from evaporating
[Point] Ingredients absorb more flavors
when cooling off
[Point] There is a layer of hard fiber
underneath the skin
[Point] remember to peel a thick layer
of skin off
[Point] The skin part can be made as tsukemono
[Point] The skin of burdock root
contains nutrients
[Point] So I’d suggest not to use a
peeler to peel off a thick layer of skin
[Point] Use a sheet of tin foil helps you
clean the surface of root fast and safe
[Point] This cutting method is called “sasagaki”
[Point] This method helps cutting food
into thin, relatively broad slices
[Point] And thus, the shaving cuts can
be easily cooked and absorb more flavor
Ok, here is a set of delicious
(JP) Toufu me shi tei shoku
(Toufu Meshi Teishoku)
Ok, we may now try the taste
This recipe of today is very special
You see the whole piece of toufu has
been put on top of the steamed rice
It is the star of this set menu
Of course, let my try this star first
The tofu is very tender
so it can be easily broken into smaller bite
Let me try this tofu first
This really can bring you a great satisfaction
It tastes a little bit like the tofu
cooked in sukiyaki
but has more flavors than that
Since I have added ginger, garlic
and chili pepper to cook with it
you can enjoy many layers of flavors
Although the cross section looks white
it is already full of flavor
This is the sauce that we cooked with tofu
Remember to save some at hand
so that you can drizzle it on steamed
rice anytime
looks even more delicious
So remember to save this sauce for
later usage
it goes super well with steamed rice
This is super tasty
Didn’t expect a donburi topped with
just a piece of tofu can make me this satisfactory
Besides, tasting tofu like this can enjoy
its original soybean aroma
What a successful dish
Ok, next we have
(JP) Kin pira go bo /Stir-fried burdock root
I think this set is designed just right
because the texture of kinpira gobo is
totally different from that of tofu
Kinpira gobo has a relatively chewy
and crunchy texture
so this set meal allows you
to enjoy different kinds of textures
Besides, this kinpira gobo also goes well
with steamed rice
Miso soup with mini Chinese cabbage
Cook until the it softens
Very tasty
I am actually a meat lover
So, at first, I was thinking that maybe
I need to prepare other kinds of sautéd meat
to go with this set later on
But, since each dish in this set has
its own texture and flavor,
this set can already give you a great
sense of satisfaction
The point of today’s recipe is
How to cook a tofu that absorbs lots of flavors
When we cook simmered dishes
we’ll make use of difference of temperature
to allow ingredients absorb flavor
Season the taste and simmer until
desired texture, then shut off the stove
While cooling off, ingredients will
absorb flavor of sauce
We will use the same method when cooking
meat stew with potato and curry
So, if you’d like to present a piece of
tofu filled with flavor
You can complete it a day before
and then enjoy it next day
This will be a good idea as well
I hope you all enjoy nutritious
and delicious dishes
SPECIAL THANKS TO Amy Chou