Best 2 10 Min Japanese Simmered Tofu Hot Pot Recipes
Trying to find a quick and easy weeknight meal that's packed with flavor? Look no further than our 10-minute Japanese simmered tofu hot pot recipe. This flavorful, vegan-friendly dish is the perfect way to enjoy fresh tofu and vegetables in a delicious and satisfying hot pot. With minimal prep and cooking time, you can have a restaurant-quality meal in your own home in no time.
Check out the recipes below so you can choose the best recipe for yourself!
10 MIN JAPANESE SIMMERED TOFU HOT POT
This dish is the epitomy of 'home style' Japanese comfort food. This version is lightening quick, without the need to prepare the fish stock (dashi) that so many real Japanese dishes require. This staple is to be enjoyed in the fall or coming winter months! Enjoy.
Provided by Santos
Categories Soy/Tofu
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut the Tofu into edible'cubes' (1. 5 inches) and roughly chop the Green Onions on a bias for presentation.
- Evenly spread the Fish Flakes in a small (16 inches) earthenware casserole dish/pot/dutch oven and delicately arrange the cubed Tofu on top.
- Add the Soy Sauce, Sugar, Sake and Water.
- Cover and on moderate heat bring to a boil and then simmer for~5mins to allow the flavors to absorb into the Tofu.
- Pour in a beaten Egg around the Tofu and top with the roughly chopped Green Onions as a garnish.
- Simmer for a final~30 seconds, cover and serve.
- Voila!
Nutrition Facts : Calories 166.3, Fat 6.6, SaturatedFat 1.3, Cholesterol 105.8, Sodium 1050.4, Carbohydrate 12.7, Fiber 0.5, Sugar 8.9, Protein 12.4
CHANKO NABE SUMO WRESTLER'S HOT POT
You need a Japanese Clay Pot or use a heavy pan. The Japanese cookbook says it is used by Sumo Wrestler's as their first meal of the day. From the Complete Book of Japanese Cooking
Provided by drhousespcatcher
Categories Soy/Tofu
Time 20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Notes: The Chinese cabbage used is called hakusai. The deep fried tofu used is called abura-age. It is thin sliced deep fried tofu. Also the zaar computer won't let me add Chrysanthemum leaves called shungiku which is a garnish. The Dashi-Konbu should be 4 X 1 1/2 X 4 inches.
- Fish Balls: Put all ingredients in food processor and pulse to rough texture not fine. put in container and cover with plastic wrap and set aside.
- Blanch the abura-age in rapidly boiling water for 30 seconds. Drain under cold running water and squeeze water out by hand. Cut in half lenghtways, then quarter crossways to make 8 rectangles. Cut each in half diagonally to make two rectangles. You should end up with 32.
- Cut the bok choy into 2 1/2 inch lengths. Cut leeks diagonally in 1 inch thick oval shapes. Cut Daikon in 1/4 inch rounds. Cut hakusai in strips crosswise. Keep the stocks and leaves separate.
- Grind citrus pepper. set aside.
- Lay dashi-konbu on bottom of pan. Pour in soup stock ingredients to fill half of pan. bring to boil on high heat.
- Cook fish balls: reduce heat to medium. Using a spoon scoop up the balls and shape into a ball using a metal spatula or a palette knife. Drop into boiling stock. Repeat until you finish fish paste. Skim surface frequently. Cook for 3 minutes.
- Carefully add chicken pieces which have been cut into large bite size pieces, the stalks of the hakusai, shiitake, leek then tofu and abura-age. Simmer about 12 minutes or until chicken is done. Add soft parts of hakusai and the shungiku [Chrysanthemum leaves] and wait for 3 minutes. Remove from heat.
- Put pan on portable cooker on table and set at lowest heat [use a crock pot] Serve small amounts of ingredients in individual bowls.
- Sprinkle with citrus pepper.
Tips:
- Choose the right tofu: Firm or extra-firm tofu is best for this recipe, as it will hold its shape well in the hot pot.
- Press the tofu: Pressing the tofu before cooking helps to remove excess moisture, resulting in a firmer, more flavorful tofu.
- Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Some good options include broccoli, carrots, bell peppers, and bok choy.
- Don't crowd the pot: If you overcrowd the pot, the vegetables will not cook evenly. Cook the vegetables in batches if necessary.
- Season to taste: The amount of soy sauce, mirin, and sake you add will depend on your personal preferences. Start with a small amount and add more to taste.
Conclusion:
This Japanese simmered tofu hot pot is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to get your daily dose of vegetables. With its simple ingredients and flavorful broth, this hot pot is sure to become a favorite in your household.
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