10 min Japanese Simmered Tofu Hot Pot Recipe #39169
This dish is the epitomy of 'home style' Japanese comfort food. This version is lightening quick, without the need to prepare the fish stock (dashi) that so many real Japanese dishes require. This staple is to be enjoyed in the fall or coming winter months! Enjoy.
by Santos
10 min | 4 min prep
SERVES 2
- 300 g soft silken tofu
- 1/4 cup dried fish flakes (bonito shavings)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon sake (Japanese Cooking Wine)
- 120 ml water
- 1 large egg
- 7/8 green onion (or as desired)
- Cut the Tofu into edible'cubes' (1. 5 inches) and roughly chop the Green Onions on a bias for presentation.
- Evenly spread the Fish Flakes in a small (16 inches) earthenware casserole dish/pot/dutch oven and delicately arrange the cubed Tofu on top.
- Add the Soy Sauce, Sugar, Sake and Water.
- Cover and on moderate heat bring to a boil and then simmer for~5mins to allow the flavors to absorb into the Tofu.
- Pour in a beaten Egg around the Tofu and top with the roughly chopped Green Onions as a garnish.
- Simmer for a final~30 seconds, cover and serve.
- Voila!
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5 stars