Tofu Datemaki

The fried egg machine in my house baked a 15x15cm square, so I made a mold out of a cooking sheet and left it up to the oven . It will not over bake, and I have made it this for many years.This will crack if you roll it up tightly while it is still warm because it is thick, so roll it lightly and then re-roll it to make pretty datemaki rolls. Please adjust the cooking temperature and times according to your household oven. It is good to go once the surface turns golden brow . Recipe by kebeibiko

I don't like store-bought datemaki. I adjusted the ingredients little by little to get to this recipe.You can make this using 20cm square molds that are commonly available in shops, but since the dimensions are quite small, the rolls become thick. So it will probably be difficult to roll up until you get used to doing so.Line the mold with parchment paper! Recipe by Run

I used the datemaki that my mother makes for ochazuke (rice with tea) as a reference. I flavored them the way I like, in small bite-sized pieces.- For 1 small tamagoyaki pan worth. Recipe by Momopanda

Why is store-bought Datemaki always so sticky? To save money, I made my own and I think it's pretty good.If you don't have a cake pan, use a metal tray and milk carton, line with foil and parchment paper. (I recommend using a 21 cm square tray.)Make sure to line a sheet of parchment paper on the rolling mat. When you roll it, some of it will be sticking out, so it's easy to pull out.When you're all done rolling it, slice diagonally. Recipe by Chibipurin

Datemaki is one of our typical osechi ryori, new year foods. It is flavored eggs and fish cakes called hanpen. It is s soft and sweet egg roll. It is nice to make it at home!

When my oldest son was still little, I made this as baby food for him.Now I'm making it for my second son.But it tastes good even to adults!Check the hardness of your dough as you add water and don't add too much at once! Recipe by OBU

This is very healthy and refreshing flavor. The texture is smooth. Enjoy with stick vegetables, bread, cracker, for salad, sandwich, appetizers. Put this Japanese-style dip into your daily meal. Please try it!

After my business trip in Izu, I called Chika over to hang out for the entire day. I wanted to see how it feels to be impetuous like her. I prepared her favorite food - tofu - for the whole day. I tried to figure out what kind of tofu dishes she'd like through recalling Yuichi's complaints about the inn that Chika recommended.As I cooked tofu the whole day, I couldn't help but ponder over this food. In a sense, it's both a meaningful and an interesting food to me. If the inn had served anything but tofu, which Yuichi did not believe is suitable for a growing boy like him, he wouldn't have complained to me on the phone, and I wouldn't have rushed to bring him the katsudon. That made me think about how people demonize tofu and claim they have feminizing effects on men. I guess maybe that's why they call it "monk's food", as monks are surely not people's first choice of representation for masculinity. Either way, it's a ridiculous claim, I concluded before returning to reality and hung out with Chika for the rest of the day.

I am now into buckwheat flour.Since there is tofu-mochi balls, I thought of making them with buckwheat flour.Use silken tofu without draining the water. Recipe by John Lee Cooker

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I was searching for a hearty tofu dish for my tofu-loving husband, when I ran across a recipe that used firm tofu and beef! It was just as good with pork and grilled tofu, so this is now a family favorite.I garnished this with finely julienned cucumber, but sesame seeds, chopped green onion or snow peas and so on are OK too. Or you can just omit the garnish!The meat just has to be thin enough to wrap around the tofu; it doesn't have to be as thinly sliced as shabu-shabu meat.Beef is OK too of course. Adjust the size of the tofu pieces and the number of meat slices to your liking. For 4 servings. Recipe by Kawakamisan

I made this recipe to use up tofu that was nearing its expiry date.Because I'm lazy, I didn't strain the tofu and just fried it as it was and it took a while for the water to evaporate.I personally prefer firm tofu!Adding ginger enhanced the flavour and it was delicious.This dish can also keep in the fridge. Recipe by honey19