Prep 4 mins
Cook 6 mins
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.
- 300 g soft silken tofu
- 59.14 ml dried fish flakes (bonito shavings)
- 29.58 ml soy sauce
- 14.79 ml sugar
- 14.79 ml sake (Japanese Cooking Wine)
- 120 ml water
- 1 large egg
- 1 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.
Oh yum. Yum and more yum. I like this one lots, both because I like Japanese food, and because I like healthy food. It's got real, classic, Japanese flavor -- tastes like something I might get in a good Japanese restaurant!
This really did take 10 minutes, and it was colorful, warm, and healthy. The only thing I did not like was the soggy bonito flakes in the dish; in some ways I'd rather spend an extra 10 minutes making dashi than deal with that texture. Probably not everyone minds that, though.
this is good stuff; it takes a few tries to get the portions of sugar/saki/sugar/water though. You should base it more on personal taste than the measurments. Bonito shavings might be hard to come by, too. If you can get them, it's a recipe that can grow on you, and is an easy wow for guests.