Name: 'iri dofu' Scrambled Tofu (easy)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 3 persons
Ingredients: 1/2 carrot - julienne; 3 brown mushrooms (80g)- sliced; 1/2 leek - julienne; 1 tofu (about 250g) - boil in hot water for 3min; 170g chicken thighs - cut into small pieces; 1 tbsp sesame oil; Ingredient A; 1 tbsp soy sauce; 1 tbsp mirin; 1 tbsp sugar; 4 tbsp water; 1/2 tsp dashi powder; 1 eggs; dash of salt (optional)

November 13, 2019

‘iri dofu’ Scrambled Tofu (easy)

'iri dofu' Scrambled Tofu (easy)

Persons

Prep Time

30 minutes

Cook Time

15 minutes

Total Time

45 minutes

Ingredients

1/2 carrot - julienne
3 brown mushrooms (80g)- sliced
1/2 leek - julienne
1 tofu (about 250g) - boil in hot water for 3min
170g chicken thighs - cut into small pieces
1 tbsp sesame oil

Ingredient A

1 tbsp soy sauce
1 tbsp mirin
1 tbsp sugar
4 tbsp water
1/2 tsp dashi powder
1 eggs
dash of salt (optional)

Instructions

1. In a frying-pan, heat sesame oil and cook chicken and carrot until meat is no longer pink. Add mushrooms and leek. Cook.
2. Break tofu into several bite pieces and add them in. Tofu will naturally break more while stirring.
3. Add ingredient A (mix them ahead of adding). Bring it to a boil, stirring constantly, then pour the beaten egg onto it. Scramble it all together gently. Add a dash of salt if necessary.
Serve hot!

May 27, 2019

Chicken Soboro / Ground Chicken

Ground Chicken (Chicken Soboro)

Persons

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Ingredients

600g ground chicken
70g sugar
3 tbsp cooking sake or white cooking wine
120g soy sauce
1 tbsp fresh ginger - grated or 1 tsp ginger powder

Instructions

1. Add all the ingredient into a cooking saucepan (I like to use a "Yukihira Saucepan" for this).
2. Using chopsticks (5 to 6 chopsticks) mix them occasionally over medium heat until almost no liquid remains.
Serve with hot steamed rice!

March 26, 2019

Crunchy Tofu Balls

Persons

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Ingredients

1 tofu (about 400g)
400g grated pork
1 can heart of palm (400g) or canned sliced bamboo shoots - chopped
2 garlic cloves - finely chopped
80g steamed rice

Ingredient A

1 tsp fine salt
1 tsp ginger powder
1 tbsp basil powder
1/2 tsp hondashi powder
15g Fresh green chili (optional) - finely chopped
1/2 tbsp sesame oil
1/2 tbsp soy sauce
3 1/2 tbsp katakuriko/potato starch

Instructions

1. Wrap the tofu with 2 layers of paper towels and place on a microwave safe plate. Microwave for about 2~3min at 600W. Let it cool to room temperature. Then crush it into tiny pieces, using your hands. Set aside.
2. In a large bowl, add all the ingredients. Mix well to combine.
3. Foam the mixture into balls.
4. Deep-fry the tofu balls, turning them occasionally until all sides are light brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Serve hot!

April 22, 2018

Easy breaded white fish

Persons

Ingredients

700g (approx) white fish fillets - I used haddock
Pepper and salt to taste

- Ingredient A -

50g panko/bread crumbs
1/2 tbsp garlic powder
1 tbsp aonori / seaweed
25g mayonnaise
2 tbsp tsuyu
20g butter - cut into thin slices

Instructions

1. Sprinkle both sides of the fish pieces with salt and pepper. Set aside.
2. In a small bowl, add "A" and mix well. Pre-heat the oven to 180℃ degree.
3. Arrange the fish fillets on the prepared baking sheet or in a lightly buttered baking dish.
4. Spread the panko/bread crumbs mixture over the fillets. Sprinkle the butter over it.
5. Place in preheated oven and bake for about 30 to 35 minutes.
Serve hot!

April 22, 2018

Hijiki and tofu meatballs

Persons

Ingredients

3 garlic cloves - finely chopped
25g fresh ginger - finely chopped
350g firm tofu
80g zha cai - finely chopped
350g ground beef

- Ingredient A -

1 tbsp sugar
1/2 tsp fine salt
1 tbsp soy sauce

- Ingredient B -

1/3 cup panko/bread crumbs
1 tbsp mayonnaise
1/2 tbsp ginger powder
1 tbsp mirin
10g hijiki - soak about 5 mins in water and drain
1 egg

For the sauce

2 tbsp bulgogi sauce / korean BBQ sauce
1 tbsp ketchup
1 tbsp tonkatsu or chuno sauce
1 tbsp mayonnaise

Instructions

1. Wrap the tofu with kitchen paper towels and put it in the microwave for 1 to 2 minutes to drain the water. Let it cool to room temperature and mash it in a bowl. Set aside.
2. In a frying-pan, heat 1 tbsp oil and fry garlic and ginger until aromatic. Then add zha cai and stir-fry for a few more minutes. Add the ingredient A to season. Let it cool to room temperature.
3. In a bowl add ground beef, the drained tofu from #1, zha cai from #2 and the ingredient B. Mix until well combined and sticky.
4. Shape into patties. In a skillet, heat 1 or 2 tbsp vegetable oil over medium-high heat. Place the patties and reduce the heat to low. Fry them on both sides until nicely brown or until cooked through. Cover and cook for another 5 mins.
Serve hot with the sauce!