One Dish

Cooking With Idols

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
Cuisine: Japanese
 
Ingredients
  • 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
Instructions
  1. 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).
  2. 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.
  3. 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.
  4. Add cooking oil to the pan, cook everything up.
  5. 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.
  6. While that cooks, make the sauce: miso, salt, soy sauce, water, all together in a bowl and mix it really, really well.
  7. Take the sauce, pour it over everything in the pan, let it simmer for 5-6 minutes.
  8. Now for bacon! Take the bacon, add it to the pan. It’s gonna get crumply, and that’s what you want.
  9. When the bacon’s done, plate it everything, stacking the bacon on top.
  10. 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
  11. Pour the new sauce over everything and you’re done!

 

2013main dishtofu

tokaikko • November 26, 2014


Previous Post

Next Post

Leave a Reply

Your email address will not be published / Required fields are marked *

Rate this recipe: