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  Added: May 03, 2007  •  Visited (662)  •  Print version Print this recipe (37)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Bubbling Tofu
What You Need:
  • 6 cups cold water
  • A 4-inch square kombu (dried kelp), cut with a heavy knife from a sheet of packaged kombu and washed under cold running water
  • 4 cakes tofu (soybean curd), fresh or canned

  • ˝ cup Japanese all-purpose soy sauce
  • 2 tablespoons mirin (sweet sake), or substitute 5 teaspoons pale dry sherry
  • MSG

  • 4 scallions, including 3 inches of the green stems
  • 1 tablespoon grated, scraped fresh ginger
  • 1 tablespoon hanakatsuo (fine flaked dried bonito)
  • 1 sheet packaged nori (dried laver)

  • How To Cook:
    1. In a small saucepan, combine ˝ cup soy sauce with 2 tablespoons of mirin (or the dry sherry) and sprinkle lightly with MSG. Bring to a boil, stirring constantly, and then pour into individual serving bowls.

    2. Slice the 4 scallions crosswise into very thin rounds. Garnish the sauce with the scallions, ginger, hanakatsuo and nori, and then set it aside.

    3. Cut the 4 cakes of tofu into 1-inch cubes.

    4. Pass the sheet of nori over a flame on one side only and cut it into ˝-inch square pieces.

    5. Following the nabe procedure (see Nabemono section), place the cooking pot of your choice on the dining table. Pour in the 6 cups of cold water, add the square of kombu, and bring to a boil.

    6. Drop in the tofu and simmer gently for 2 to 3 minutes - if cooked too rapidly or too long, the tofu will harden.

    7. Scoop the tofu out of the broth with a slotted spatula or spoon and place in individual bowls. Ladle a little of the broth into each bowl, and serve with the dipping sauce and garnishes.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Tofu
    Main Ingredient » Herbs & Spices » Kelp & Seaweed
    Main Ingredient » Condiments » Soy Sauce
    Dish » Appetizers


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