2013.08.30 : Double meat tofu
I don’t really have any comments about this other than that it’s really easy, it’s really delicious, and you’ll love it even if you’re not a huge fan of nature’s sponge, tofu.
Sakamoto Masayuki’s Double Meat Tofu
Recipe type: Main
- Thick fried (atsuage) tofu, 150g
- Ground pork, 50g
- Sake, ½tbsp
- Water, ½tbsp
- Salt, appropriate amount
- Black pepper, appropriate amount
- Potato starch, appropriate amount
- Cooking oil, appropriate amount
- Regular (momen) tofu, ½ a package
- Scallions, ½ one Miso (red), 2tbsp
- Salt, ½tbsp
- Soy sauce, ½tbsp
- Water, 200cc
- Bacon, 8 slices
- Butter, 2tbsp
- Garlic, 1 tsp
- Whole black peppercorns, 1tsp
- Quarter the atsuage tofu, then cut a slit into each one (don’t cut all the way through but cut enough that you’ll be able to stuff something in there later, cos that’s what we’re doing).
- In a bowl, mix the ground pork, sake, water, salt, black pepper, and potato starch (with the latter, it was about a spoonful). Make sure it’s mixed really well together.
- Divide the pork into fourths, make them into little balls, then stuff them in the tofu from before. It’s fine if they stick out; that’s kind of the point. Do try to get it as smooth as possible, though.
- Add cooking oil to the pan, cook everything up.
- Cut the other tofu into fourths, then add it to the pan with everything else, along with the scallions and shishitou, and let it all cook.
- While that cooks, make the sauce: miso, salt, soy sauce, water, all together in a bowl and mix it really, really well.
- Take the sauce, pour it over everything in the pan, let it simmer for 5-6 minutes.
- Now for bacon! Take the bacon, add it to the pan. It’s gonna get crumply, and that’s what you want.
- When the bacon’s done, plate it everything, stacking the bacon on top.
- Take the last of the sauce, and in a seperate pan, melt the butter and minced garlic, along with the black peppercorns. When the butter’s melted and everything’s in, pour in the sauce from the previous pan
- Pour the new sauce over everything and you’re done!