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This dish is brought bubbling hot
to the table with a pot for dip to accompany the freshly cooked tofu
and vegetables.
Ingredients
- kombu seaweed (20 x 10cm/8 x
4in) - 1 sheet
- Japanese silken tofu (each 10 x
8 x 3cm/4 x 3¼ x 1¼in) - 2 packets, about 600g/1lb 5oz
- leeks - 2
- shiitake mushroom - 4, stems
removed and cross cut in top
- spring onions - chopped, to
garnish
For the dip
- soy sauce - 200ml/7fl oz/scant 1
cup
- mirin - generous 15ml/1 tbsp
- bonito flakes - 100ml/3½ fl
oz/generous / cup
Method
- Half fill a large flameproof
casserole or saucepan with cold water and soak the kombu seaweed
in it for 30 minutes.
- Cut the tofu into 4cm/1½ in
cubes. Slice the leek diagonally into 2cm/¾ in thick slices.
- To make the dip, bring the soy
sauce and mirin to the boil, then add the bonito flakes.
- Remove from the heat and leaves
until all the flakes have sunk to the bottom of the pan, then
strain the sauce and pour it into a small heatproof basin.
- Stand the basin in the middle of
the pan placing it on an upturned saucer, if necessary, so that it
is well above the level of the water. This keeps the dip hot.
- Bring the water to the boil. Add
the mushroom and leeks, and cook over a moderate heat until
softened - about 5 minutes.
- Gently add the tofu. When the
tofu starts floating, it is ready to eat. If the tofu won't fit in
the pan, it can be added during the meal.
- Bring the pan to the table and
spoon the dip into four small bowls. Sprinkle the spring onions
into the dip.
- Diners help themselves to tofu
and vegetable from the pan and eat them with the dip. the kombu
seaweed is used only to flavor the dish, it is not eaten. Serves
4.
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