Rolled Tofu with Broth
This recipe is very Japanese dish, like one of the Japanese kaiseki. Simmered in lightly seasoned broth for a little bit longer time (about 20 ~ 30 mins) with a low heat. Eat with the thickened broth. For your taste, when thickening, you can add a small quantity of sake and soy sauce. It's also good to have cool tofu with warm thickened broth.
Rolled Tofu with Broth
This recipe is very Japanese dish, like one of the Japanese kaiseki. Simmered in lightly seasoned broth for a little bit longer time (about 20 ~ 30 mins) with a low heat. Eat with the thickened broth. For your taste, when thickening, you can add a small quantity of sake and soy sauce. It's also good to have cool tofu with warm thickened broth.
Open in Cookpad AppSteps
- 1
Put burdock and carrot and the seasonings for burdock and carrot in a pan, and saute over low heat until the liquid is almost gone for about 2~3 mins. Let them cool.
- 2
Cut tofu in half crosswise, put burdock, carrot and shrimps on the one tofu. Put another tofu on top. Pierce edamame inside tofu from a cross section.
- 3
Wrap the tofu in plastic wrap tightly, tie up the both ends. Prick holes in a whole of it with a skewer. Simmer (A) ingredients and wrapped tofu in broth for about 20~25 mins over low heat. Let it cool to room temperature.
- 4
Pour 200 ml of ③ step's broth into another pan. Add dessolved mixture of potato starch and water, and stir well to thicken the broth with them.
- 5
Just before eating, pour the ④ step's broth on the cutted in round slices tofu.
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