Recipe of Quick Japanese Style Tofu en Cocotte with Lots of Sauce
Hello everybody, it's Louise, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Recipe of Homemade Japanese Style Tofu en Cocotte with Lots of Sauce. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Japanese Style Tofu en Cocotte with Lots of Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Style Tofu en Cocotte with Lots of Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Japanese Style Tofu en Cocotte with Lots of Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few components. You can cook Japanese Style Tofu en Cocotte with Lots of Sauce using 14 ingredients and 4 steps. Here is how you can achieve that.
I became a cooking tester for Hondashi brand dashi granules, so I created this healthy cocotte.
If you are using a steamer, steam for 10 minutes over a low heat after the steam has started to rise.
Put the ingredients into a generously-sized container.
The flavoring is on the sweet side, so please reduce the sugar to your taste.
If you want the sauce to be quite thick, make it with 1 tablespoon of starch flour and 1 tablespoon of water. For 2-3 servings. Recipe by Mokobu- mama
Ingredients and spices that need to be Take to make Japanese Style Tofu en Cocotte with Lots of Sauce:
- 180 grams Firm tofu (silken tofu is okay too)
- 45 grams Nagaimo yam
- 1 Egg
- 1 pinch Salt
- 1/3 tsp Dashi stock granules
- 200 ml Water
- 1 tsp each Mirin, sugar
- 4 stick Imitation crab sticks
- 10 edamame in their shells Edamame (frozen)
- 1/2 tsp Soy sauce
- 1 Salt
- Katakuriko slurry
- 2/3 tbsp Katakuriko
- 1 tbsp Water
Steps to make Japanese Style Tofu en Cocotte with Lots of Sauce
- Cut the nagaimo yam into small pieces. Put the tofu into the bowl of a food processor while crumbling it up, add the cut up nagaimo, egg, and a pinch of salt, and process until smooth. Pour the mixture into cocotte bowls.
- Cover the cocottes with plastic wrap and microwave for 3 to 4 minutes. In the meantime, take the edamame beans out of the pods, and shred the imitation crab sticks.
- Put the shredded imitation crab stick, edamame beans and soy sauce into a pan and bring to a boil. Add the katakuriko dissolved in water to thicken. Adjust the seasoning with salt.
- Pour the sauce over the cocottes, garnish with yuzu peel if you have it, and it's done.
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