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A centuries-old technique from Kyoto temple cuisine. From "Good Food From a Japanese Temple", by Abbess Soei Yoneda.
- Wet the tips of the middle and index fingers of one hand; dip these fingertips into salt, and rub all surfaces of one tofu piece to salt it. Repeat with remaining pieces. The amount of salt used is small, so dip once only for each piece.
- Lightly oil a fine grill in a broiler or a piece of aluminum foil (or use a lightly oiled skillet). Broil or pan-fry until tofu begins to turn gold and lightly brown in places--about 7 minutes. Start the sake simmering while cooking tofu. Turn tofu over carefully to prevent crumbling and broil or fry the other side until it begins to develop brown spots, this time about 3 1/2 minutes.
- Add the browned tofu pieces one by one to the simmering sake to just warm through.
- Remove from heat and serve immediately in small dishes with a squeeze of lemon juice and a dash of soy sauce. Eat hot!