Two small Japanese dishes, passed through the gourmande’s paws as usual. That’s not super original, but maybe you don’t know these two.
age-dofu (recipe here)
Agedashi is a classic way to prepare tofu, that means ageru (fry), then pour dashi (broth) on it. This time I made it with taro.
This is the Kyoto style taro, kyo-imo. I have peeled one, cut in a few rolls, boiled till tender. Then I’ve patted them dry and deep-fried till they get colored.
The dashi is the Japanese basic broth : DIY dashi recipe or plant-based kombu dashi.
I have left the fish flakes (you can omit them), added dry togarashi chili pepper, flavored with soy sauce and reheated slightly. I’ve added a little potato starch to thicken and poured on the hot kyo-imo.
Serve hot while it’s crunchy around.
I have used these black soy beans (kuromame) instead of the white. And I have proceeded exactly as I do for white tofu (recipes here).
It’s zaru tofu, shaped in a basket.
Topped with kezuri-katsuo (fish flakes), and at the side soy sauce to pour on it.
You’ll see the rest of the menu in the next post… (soon here)