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)

Unaju, ritzy unagi box

Unagi, Japanese eel. Jubako, the nice lacquer boxes. Una-ju. It’s the dressed up eel on rice meal. It’s very chic to eat in those boxes… compared to your plastic bento. That’s a dish served by the high end unagi restaurants. Well, surely theirs are often better…

Eel is often eaten in hot season because it’s very nutritive and still easy to eat and digest. Having some helps you feel better in hot humidity.

Koshikari rice, flavored with kabayaki sauce.

Flambeed reheated kabayaki unagi.

With sansho

Sides…

Suimono, broth with fresh wakame seaweed and sesame.

Tsukemono, salted turnip.

Home-made duo : zaru-doufu and yuzu koshio.

Making yuzu kosho
making zaru tofu

A full menu for a hot day. Really delicious.