Atsuko's Japanese Kitchen by Atsuko Ikeda

Author:Atsuko Ikeda
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2020-01-28T00:00:00+00:00

GINGER TERIYAKI TOFU

200 g/7 oz. firm tofu

1 tbsp vegetable oil

1 tsp peeled and very finely chopped fresh ginger

2 tbsp soy sauce

2 tbsp mirin

NOODLE SOUP

1 tbsp vegetable oil

2 garlic cloves, peeled and finely chopped

2 spring onions/scallions, whites only, finely chopped

800 ml/3⅓ cups Kombu & Shiitake Dashi (see page 24)

160 g/5½ oz. dried soba (buckwheat) noodles

3 tbsp red miso

1 tbsp gochujang (Korean red chilli/chili paste)

TO SERVE (OPTIONAL)

2 tbsp dried wakame seaweed, soaked in water to reconstitute, then drained

1 tbsp toasted mixed black and white sesame seeds

dried red chilli/chile strips

1 spring onion/scallion, thinly sliced

SERVES 2

For the ginger teriyaki tofu, wrap the tofu in plenty of paper towels and compress under a heavy kitchen utensil for 30 minutes to remove excess water.

Dice the tofu into cubes. In a medium frying pan/skillet, heat the vegetable oil over a medium heat and fry the tofu until browned on all sides. Add the ginger and stir in. Add the soy sauce and mirin and fry for 2 minutes until the tofu becomes caramelized. Set aside.

For the noodle soup, put the vegetable oil in a saucepan over a medium heat. Add the garlic and spring onions/scallions and fry for 1 minute to infuse some flavour into the oil.

Add the dashi and bring to the boil. Once boiling, turn down the heat and simmer for 5 minutes.

Meanwhile, cook the dried soba (buckwheat) noodles in a separate pan of boiling water following the packet instructions. Drain well and divide between serving bowls.

Combine the red miso and gochujang in a cup and stir in a ladleful of the dashi until dissolved. Add the miso mixture back into the saucepan with the soup and stir well to combine. Heat through for another minute, if needed, before serving.

Pour the hot miso soup over the cooked soba (buckwheat) noodles in the serving bowls, then top with the ginger teriyaki tofu, wakame, sesame seeds, dried chilli/chile strips and spring onion/scallion, if liked.

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