| |
|
What You Need:
(To Serve: 6)
|
|
|
|
4 cakes tofu (soybean curd), fresh, canned or instant, and each cake cut into 6 equal parts
Vegetable oil
6 tablespoons soba tsuyu
6 tablespoons Japanese all-purpose soy sauce
6 tablespoons finely grated daikon (Japanese white radish), or substitute 6 tablespoons peeled, grated icicle radish or white turnip
2 tablespoons scraped, grated fresh ginger root
1 tablespoon preflaked katsuobushi (dried bonito)
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Pat the tofu dry with paper towels and deep-fry them in the pan of hot oil for 3 to 4 minutes, or until they have turned a golden brown.
|
2. Remove with a slotted spoon and drain on paper towels.
|
3. In a small mixing bowl, combine the soba tsuyu and the soy sauce and divide this dipping sauce among 6 individual serving bowls.
|
4. Place 4 cubes of the fried tofu in each bowl and garnish each serving with 1 tablespoon of grated daikon, 1 teaspoon of grated ginger and ½ teaspoon of katsuobushi.
|
5. Customarily each garnish is mixed into the sauce to taste.
|
|
|
|
|
