Japanese Style Tofu en Cocotte with Lots of Sauce
I became a cooking tester for Hondashi brand dashi granules, so I created this healthy cocotte.
If you are using a steamer, steam for 10 minutes over a low heat after the steam has started to rise.
Put the ingredients into a generously-sized container.
The flavoring is on the sweet side, so please reduce the sugar to your taste.
If you want the sauce to be quite thick, make it with 1 tablespoon of starch flour and 1 tablespoon of water. For 2-3 servings. Recipe by Mokobu- mama
Japanese Style Tofu en Cocotte with Lots of Sauce
I became a cooking tester for Hondashi brand dashi granules, so I created this healthy cocotte.
If you are using a steamer, steam for 10 minutes over a low heat after the steam has started to rise.
Put the ingredients into a generously-sized container.
The flavoring is on the sweet side, so please reduce the sugar to your taste.
If you want the sauce to be quite thick, make it with 1 tablespoon of starch flour and 1 tablespoon of water. For 2-3 servings. Recipe by Mokobu- mama
Cooking Instructions
- 1
Cut the nagaimo yam into small pieces. Put the tofu into the bowl of a food processor while crumbling it up, add the cut up nagaimo, egg, and a pinch of salt, and process until smooth. Pour the mixture into cocotte bowls.
- 2
Cover the cocottes with plastic wrap and microwave for 3 to 4 minutes. In the meantime, take the edamame beans out of the pods, and shred the imitation crab sticks.
- 3
Put the shredded imitation crab stick, edamame beans and soy sauce into a pan and bring to a boil. Add the katakuriko dissolved in water to thicken. Adjust the seasoning with salt.
- 4
Pour the sauce over the cocottes, garnish with yuzu peel if you have it, and it's done.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Tofu with Nametake-style Enoki Mushroom Sauce Tofu with Nametake-style Enoki Mushroom Sauce
Chilled tofu with nametake mushrooms is delicious, so I came up with this warm version.Be sure to drain off the water from the tofu well at Step 4. If it's rather difficult to drain the water off the plate the tofu is on, try tranferring the tofu to another plate instead. Recipe by Pukuttopukumaru
-
Tofu with Shimeji Mushroom and Shiso Sauce Tofu with Shimeji Mushroom and Shiso Sauce
I recommend this recipe when you feel like having really hot and warming food!I used grilled tofu this time but silken tofu or firm tofu would be OK for this recipe too. Recipe by Maetomo -
Fried Tofu with Mushroom Sauce Fried Tofu with Mushroom Sauce
I adapted a dish I had once at an izakaya gastropub!I had a tofu steak that was so delicious and easy, that I copied her method for frying the tofu!You can use normal soy sauce, but if you use light soy sauce, the dish won't darken as much. It's best to drain the excess water from the tofu beforehand. For 4 servings. Recipe by minarin -
Silken Tofu with Thickened Bean Sprout Sauce Silken Tofu with Thickened Bean Sprout Sauce
I combined tofu, which I always have in the refrigerator, with cheap and healthy bean sprouts.We ate this at the end of the month and it got rave reviews.When you're heating up the tofu or adding the bean sprouts, you shouldn't let it boil. For 2-3 servings. Recipe by Kyoku -
Tofu with Thick Mushroom An Sauce Tofu with Thick Mushroom An Sauce
The tofu steaks won't become watery even after they have cooled.I used a small block of tofu, not a regular sized one. Recipe by Mayuchibi -
Tofu With Thick, Silky, Fluffy Egg and An Sauce Tofu With Thick, Silky, Fluffy Egg and An Sauce
I came up with a healthy tofu recipe.It tastes mild and comforting.An sauce is a clear sauce thickened with starch. A fairly thick and gelatinous an sauce coats the tofu better and is delicious.Put the eggs in after the water has started to boil to make sure they will be soft and fluffy.It's also good with umeboshi plum. Recipe by Jina shufu -
Tofu with Thickened Vegetable Sauce Tofu with Thickened Vegetable Sauce
I got tired of eating bland tofu dishes while I was dieting, so I came up with this recipe.Please adjust the mentsuyu to your taste! You can use any leftover vegetables! But don't leave out the leek since it really makes a difference! Recipe by Shoumami -
Firm Tofu with Nameko Mushroom Sauce Firm Tofu with Nameko Mushroom Sauce
I made this dish with tofu and other things left in the fridge for supper as we had more people to cook for over the holidays.Fry the tofu over medium heat. Be careful not to burn the Japanese leek as it cooks quicker. I didn't season the tofu before frying. Recipe by Aichiba- -
Deep-fried Tofu with Thickened Mushroom Sauce Deep-fried Tofu with Thickened Mushroom Sauce
I tried adding flavorful mushrooms to my usual agedashi tofu sauce.Deep fry the tofu as soon as you've coated it with katakuriko. I fry the tofu in a smallish frying pan that comes up to half the height of the tofu. Silken tofu falls apart easily, so turn the pieces over very carefully. For 2 servings. Recipe by FarmersK -
Tofu and Meat Soboro Rice Bowl with An Sauce Tofu and Meat Soboro Rice Bowl with An Sauce
My daughter chooses hiyayakko cold tofu even at an all-you-can-eat buffet.Even if it is summer, eating cold tofu all the time is not good. But mapo tofu is a bother to make. So here's this really simple recipe instead.Chicken stock and oyster sauce give this a rice and satisfying flavor even with just a few ingredients.You can use 1 teaspoon of Wei-pa chicken paste instead of chicken stock granules if you like.This is great for dinner too of course! For 4 servings. Recipe by Youtank -
Tofu with Crab Sauce Tofu with Crab Sauce
I wanted to make a refined tasting Chinese style dish that highlighted the delicate texture of tofu.They say that it's easier to get rid of the excess moisture in tofu if you boil it for a while, but if you can't be bothered you can skip this step.Once you put the tofu in the pot, don't use utensils to stir fry - shake the wok to stir the ingredients around instead.If you can manage to keep the shape of the tofu intact when you put this on a serving plate, it will look classier. For 2 servings. Recipe by KiwieKiwie -
Taiwanese Tofu in Thick Sauce with Spinach and Shirasu Taiwanese Tofu in Thick Sauce with Spinach and Shirasu
I wanted to recreate a Taiwanese dish with Chinese spinach and shirasu baby sardines, but since Chinese spinach is not readily available, I came up with this recipe.Silken tofu easily crumbles, so drain well first. I used spinach, but other greens such as mizuna leaves or bean shoots can be substituted.The shirasu and spinach are already salted, so taste before adding more seasoning. Recipe by Mizorecchifan.
More Recipes
- Komatsuna and Pork Soboro Rice Bowl
- An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg
- Miso Marinated Tofu
- Our Family's Delicious Beef Rice Bowl
- Chinese Chive and Egg Rice Bowl with Tons of Sauce
- Simmered Chicken Wings and Boiled Eggs
- Chicken Wing Gyoza (with chicken de-boning instructions)
- Yoshinoya-Style Beef Bowl
- Oven Baked Chicken Wings Glazed with Honey
- Grated Lotus Root Soup
Comments