It’s compilation on the tofu topic…I add data regularly.
3 main tofu textures :
You have Japanese tofu that is :
kinu-dofu, silky tofu
momen-dofu, cotton tofu (translated as *firm tofu* in English)
Both are soft and watery. The first is very soft like egg pudding, the second is soft like starch pudding.
Really firm and dry tofu, the one that has a texture closer to meat is popular in China. It’s uncommon in Japan, except ….
Bottom line : If you like firm tofu…
Tag Archives: champuru
My tofu in my champloo
Veggie champuru (Okinawan scramble).
I’ve used my home-made Okinawan style tofu, very grainy.
Onion, shiitake mushroom, shimeji mushroom…
Many other items : ginger, garlic, carrot, spinach, cabbage, goya, chili pepper, soy sauce, awamori sake…
Ryori, a Japanese classic menu… (compilation by cooking techniques)
Quick list of Japanese “classics” to help you navigate on this site. That’s not complete at all. I tried to make it representative. I often make them with a twist, but I tell you in the post.
Short memo about the Japanese meal
-all dishes are brought at the same time, ideally served in individual dishes, one plate per item.
-there is rice + soup + three items. Or more.
The items, called okazu tend to be side-dish sized. On the menu in restaurants, traditional style was to present the okazu by cooking technique.
rice cuisine list ***** sushi list
and ONE :
A soup to drink !
DASHI (basic stock tutorial)
vegan dashi tuto
misoshiru (miso soup, in many posts)
shijimi miso soup
O-zoni New Year soup
sake kasu Winter white soup
And THREE, FOUR, FIVE… many :
Normally, that’s a term for seafood sashimi, raw seafood. I don’t *cook* it of course.
calamari sashimi noodles
hamo no aburi (flamed sashimi)
hiya yakko (chilled tofu cubes)
Cold dish with sauce.
goma-ae kogomi (sesame fiddle heads)
snappy beans and shrimps in kimizu-ae (yolk sauce)
dobin mushi (steamed soup)
okowa kabocha (steamed pumpkin with rice)
mustard green o-hitashi
green leaf maki
reishabu (poached meat)
kakiage (mixed tempura)
agedofu, fried tofu DIY
kaki-furai (fried oysters)
shioyaki (salt grilled fish)
kabayaki conger eel
yakiniku, beef BBQ
yakitori (chicken skewers)
teriyaki chicken(the “real” thing, recipe)
miso yaki chicken
miso yaki fish
Grilled on the hot plate.
Beef liver teppanyaki
pumpkin kabocha no nitsuke
buri daikon (fish and radish)
champuru (Okinawan scramble)
wasabi leaf tsukemono
daikon radish leave tsukemono
dashi’t, Obanazawa pickle
pink lotus root tsukemono
Quick vinegar pickles. Salads with lots of vinegar.
daikon ume sarada
So many items and you no longer see the main dish… It’s really a big Okinawan champuru (see here) under that.
It’s tofu and egg scramble. I flavored it with some bits of salmon skin that I stir-fried, ginger and negi leeks, sea salt.
But you no longer see that base on the plate. Stirred in red cabbage, kabocha, goya, negi…
And lots of Romaine around around it.
That’s not finished : I added ten kasu (tempura crumbs) and chili powder.
A good lunch full of veggie and crunchiness…
Champuru with ocean furikake
Another quick lunch around an envy of champuru, the Okinawan tofu scramble, with goya bitter cuke.
Ocean furikake. That’s just that. But well fish and seaweed and you have the feet in the sea… And that changes everything.