Part kids version of dinner (limited dressing)I just bought a new cookbook called Harumi's Japanese Cooking - she is apparently Japan's answer to Delia Smith, surely noone could even begin to come close to that title (or would want to). We had deep fried tofu with Japanese dressing, tempura carrot/potato and steak with Japanese vegetables for dinner. I have found that if you make Japanese food at home it tastes better if you make your own dashi rather than use the packet 621 high salt content mix.
Deep fried Tofu and Japanese Dressing
1 packet silken tofu
potato starch or cornflour
oil enough to fry the tofu
1 cup dashi
2 tablespoons mirin
2 tablespoons soy sauce
a little caster sugar
a little salt
grated ginger, shiso leaves, basil, mint, spring onions or chives, chopped finely
Drain and wrap tofu in kitchen paper. Cut into pieces, coat in cornflour or potato starch, deep fry tofu and when just golden remove and drain on kitchen paper. In pan heat the dashi, mirin, soy, sugar and salt, bring to boil. Divide tofu into four bowls, pour a little of the hot sauce into each bowl and garnish with the chopped herbs. Add some Bonito flakes before serving - they tend to 'dance' on top.
3 comments:
So, how do you make Dashi?
I just bought the same book last week, though I'm yet to try any of the recipes. Was it easy to make the dashi yourself? We usually just use the bought granules from the Asian grocery store...
Yes Dashi is so easy, just get a 10cm piece of Kombu (thick flat seaweed) from your local asian store - soak for 10mins in about 5 cups of water. Heat the water and when it is quite warm take out the Kombu annd add dried bonito (30g) or 2 little packets of shaved fish flakes (also from your local asian store) boil for 2 mins, strain and use, you can also freeze unused stock. It is amazing the difference it makes.
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