Japanese tofu steak with Asian greens and brown rice

Japanese tofu steak with Asian greens and brown rice

Ingredients:

* 60ml (¼ cup) light soy sauce
*40ml mirin
*2 tsp sesame oil
*600g firm tofu
*60ml (¼ cup) peanut oil
*2 garlic cloves, thinly sliced
*2 zucchini, sliced
*1 red capsicum, deseeded, cut into strips
*1 bunch asparagus, trimmed
*1/2 cup cornflour, to dust
*1 tbsp sesame seeds, lightly toasted

Direction:

Whisk together the soy sauce, mirin and sesame oil, set aside. Cut the tofu into 8 x 1.5cm thick steaks.

Heat 1 tbsp of oil in a frying pan on high. Add the garlic and stir-fry for 30 seconds, add the zucchini, capsicum and asparagus and stir-fry for 2-3 minutes or until light golden. Remove from pan, set aside and keep warm.

Place the cornflour on a large flat plate and season with sea salt and freshly ground black pepper. Dust each tofu steak in the mixture. Wipe pan clean, add remaining oil and return to high heat. Add tofu in batches and cook for 2-3 minutes each side or until golden brown and crisp.

Divide the vegetables between 4 serving plates, top with 2 tofu steaks, drizzle the tofu with the reserved sauce and sprinkle with sesame seeds. Serve with steamed brown rice.

Information from: www.smh.com.au
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Japanese Egg Tofu | Japanese Tofu Steak | japanese mushroom ohitashi

Japanese Egg Tofu

Japanese Egg Tofu

Ingredients:

*egg tofu tubes (à 100g)
*some cornstarch for coating
*oil for shallowfrying
*spring onion, chopped

*2 t ginger, finely chopped
*2 t oil
*6 T chickenstock
*1.5 T shaoxing ricewine
*2 t cornstarch in cold water

Direction:

In a small pan, gently sautee the ginger in a little bit of oil. Then add the ricewine and stock. Thicken with some cornstarch mixed with cold water. That’s it. You can do this in advance and reheat later.

Cut the tube with egg tofu in half and while you gently squeeze out the tofu, slice it in 2 cm coins and carefully drop them on a plate covered with cornstarch. Dust with some more cornstarch and quickly transfer them to a frying pan with 1 cm of hot oil. Shallow fry them for about 1 minute each side until golden, but not too brown.

Carefully arrange on a plate (sizzling plate for extra effect) or chinese spoons (for an amuse bouche). Sprinkle some spring onion on top. Add the sauce, but not too much, you don’t want it all to go soggy. Serve immediately.

Information from: kokrobin.wordpress.com
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Japanese tofu steak with Asian greens.. | japanese mushroom ohitashi | Japanese Tofu Steak

Japanese Mushroom Ohitashi

Japanese Mushroom Ohitashi

Ingredients:

* Maitake mushrooms, separated
* Shitake mushrooms, stems cut off and thinly sliced
* Shimeji mushrooms, separated
* Kombu-Katsuobushi Dashi (read this post about preparing)
* Usukuchi soy sauce
* Sake
* Mirin
* Japanese sea salt
* Mitsuba, chopped including stems (where the flavor lies)
* Kiku (Chrysanthemum flower)

Direction:

To prepare, first bring about 2 cups of dashi to boil in a saucepot. Add about a tablespoon each of sake and mirin, then add a pinch of salt and about two tablespoons of usukuchi soy sauce (a lighter-colored but saltier soy sauce than the koikuchi soy sauce, what would be considered typical Japanese soy sauce). Taste the liquid: Honma explained that want it to have a light soy sauce taste rounded by the sweetness of the mirin, but be mostly dashi flavor. (I hope that makes sense -- you just have to taste and find out what makes sense to you.) Turn off the heat and let the liquid cool to room temperature.

Bring a pot of water to a boil and quickly blanch the mushrooms for 30 seconds or so. Strain them and allow to cool. Next, blanch the mitsuba, an aromatic herb, very quickly -- it will turn bright green in seconds. Strain and cool.

Once the dashi cools, add the mushrooms, mitsuba and kiku petals, if you have it, and allow the ingredients to infuse for an hour in the refrigerator. (You may be able to find kiku in a Japanese food store, but I'm not certain -- the idea with the flower petals is to add alluring color to the dish, of course, but if you can't find, the dish will be fine without.)

To plate, pile mushrooms, mitsuba and kiku together in a small dish. Make a nice mound, not pushing down on the ingredients. Spoon a little of the dashi around, and serve.

Information from: japanesefoodreport.com
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Japanese Tofu Steak | Japanese Egg Tofu | Japanese tofu steak with Asian greens..

Japanese Tofu Mushroom Dish

Japanese Tofu Mushroom Dish
MsYumkid — November 28, 2009 — Little 2 year old Simone makes Japanese Mushroom Tofu Dish. Along the way she also learns a few Japanese words.

form: Youtube.com

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Children World Recipes Series: Japanese Mushroom Tofu Dish
YumKid.com presents Japanese Tofu Mushroom Dish | Free Recipes
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Tofu Steak With japanese Mushroom Sauce
Tofu Steak With japanese Mushroom Sauce : Try this Tofu Steak With japanese Mushroom Sauce recipe, or post your own recipe for Tofu Steak With japanese Mushroom Sauce. NOTE: Dashi is the basic soup stock used in most Japanese dishes such as Miso Soup and Udon.
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The Japanese Tofu with Mushrooms | Broth with tofu | Agedashi Tofu

Japanese Tofu Recipes

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http://1tess.wordpress.com/2008/04/19/tofu-salad-with-miso-dressing/

Japanese Tofu Recipes

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Japanese Tofu

Japanese Foods, Japanese Restaurants, Japanese Recipes, Japanese Cuisines, Japanese Desserts, Japanese Cooking, Japanese Vegetarian Food, Japanese Spices, Gourmet, Japanese Soup, Japanese Beverage, Japanese Drink, Japanese Ingredient, เมนูอาหาร, อาหารญี่ปุ่น, ร้านอาหารญี่ปุ่น, สูตรอาหารญี่ปุ่น, อร่อย, ปรุงอาหาร, วิธีทำอาหาร, ทำอาหารญี่ปุ่น, อาหารประจำชาติ ญี่ปุ่น, ขนม, เครื่องดื่ม

http://www.noobcook.com/2007/10/20/cold-tofu/

Japanese Tofu

Tofu (豆腐, tōfu?), or bean curd is a soft white food made by coagulating soy milk, and then pressing the resulting curds into blocks. It is of Chinese origin, and part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese and others. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.

Tofu originated in ancient China, but little else is known about the origins of tofu and its original method of production. Tofu and its production technique were subsequently introduced into Korea, then Japan during the Nara period, and Taiwan. It also spread into other parts of East Asia as well. This spread likely coincided with the spread of Buddhism as it is an important source of proteins in the religion's vegetarian diet.

Tofu is low in calories, contains a relatively large amount of iron and contains little fat. Depending on the coagulant used in manufacturing, the tofu may also be high in calcium and/or magnesium.

The English word "tofu" comes from the Japanese tōfu (豆腐), About this sound listen (help·info) which itself derives from the Chinese dòufu (豆腐 or 荳腐). Although in both languages the characters together translate as "bean curd," the literal meaning of the individual characters is "bean" (豆) and "curdled" (腐).

more details : http://en.wikipedia.org/wiki/Tofu


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