Tortoiseshell Tofu

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This dish gets its name from the look of the glossy amber-colored sauce swirled over the tan tofu. You should enjoy the taste and texture of tofu to try this dish -- it's its own flavor, not pretend meat -- so use a good, quality tofu. This is silky, savory, and tasty, and more than the sum of its simple parts. From japanese cooking: a simple art, by shizuo tsuji. Note: i have never added salt to anything containing soy sauce... Until this dish. The recipe really does need it.

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Steps

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If you are using anything other than silken tofu , you will need to press it for an hour-- but do not press silken tofu.

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It will crumble.

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Mix dashi , sugar , mirin , and soy sauce in a medium-sized pot and bring to a boil.

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Turn down to a simmer.

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Taste: the flavor will be out of balance , a bit too sweet.

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Add salt a bit at a time , tasting often , until the flavors are balanced.

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Cut the tofu cake into four equal pieces and carefully slide them into the pot.

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Be careful to keep the heat at a simmer-- higher heat will make the tofu crumble.

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Ladle the liquid over the top and sides until the tofu is heated thoroughly , about 4 minutes.

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With a spatula , gently remove the tofu pieces to deep individual dishes , 2 pieces per serving.

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Keep the pot on the heat.

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Mix the water and cornstarch and add to the simmering liquid.

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Stir until thickened , about 1 minute.

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Ladle the thickened sauce over the heated tofu.

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Garnish with ginger.

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Eat with teaspoons rather than chopsticks.

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This is .

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Ingredients

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dashi, sugar, mirin, soy sauce, salt, silken tofu, cornstarch, water, fresh ginger