Black tofu and agedashi kyo-imo taro

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)

Opening 2013 with a Kyoto style o-zoni soup

Akemashite omedeto ! Happy New Year ! Bonne année !
Well, I’m not too much into wish-wish, my first concern this year was as usual : What do we eat in 2013 !
Ozoni ! It’s explained here.

The classic Kyoto o-zoni is caracterized by its simplicity, elegance, traditionalism and refinement. Mine is even simpler than planned… I’ve forgotten to add tofu. It was still delicious.
Kohaku, red and white are the good luck color of New Year and this soup follows this color code.

Mochi. Ozoni is mochi.

Dainty soup with a base of Saikyo miso and a dashi broth of the finest hana-katsuo, flower bonito fish shavings. I had to cheat, I’ve added a little sake kasu.

Traditional seasonal veggies. Ginnan are the gincko tree’s nuts. Kyoto’s small taro satoimo and ultra-red Kintoki carrot.

The veggies are boiled separately as they don’t go well together. These small round mochi get soft by poaching them a few minutes in boiling or near boiling water. If you had a big mochi, you’d need to slice it.

Fill the bowl with a mochi, veggies, tofu if you have. Cover with broth and top with a mount of fish flakes. Take the photo quick as the fish flakes disappear like in moving sands.