This evening, I made Agedashitofu. This is my favourite Japanese tofu dish. I used to wonder how come this tofu had a layer of 'skin' - that was before I learnt to make this.
Apparently it's in the coating of katakuriko (starch flour). I used a block of silken tofu purchased from Jusco, wrapped it in a cloth and placed a flat metal bowl containing water on top of it to rid the water from the tofu.
After 20 mins, I cut the 'flattened' tofu into 12 'blocks' rolled it in katakuriko and deep fried it.
I made the sauce out of dashi, mirin and shoyu and heated to a boil. Take a look at the final product!
(Actually should have topped it with grated daikon but used it all up yesterday in the miso soup).
Tuesday, September 11, 2007
The 'evergreen' sushi! I prepared all the ingredients yesterday and rolled sushi for the bento this morning.
From front to back: Sakura denbu, Kyuri, pickled daikon, crabstick, tamagoyaki, simmered kampyo and ebiko, all laid on top of sushi rice and vegetables.
In the past, I try to sneak in more vegetables into their sushi and I think they have through habit, 'acquired' the taste for it. I don't get anymore complaints when their sushi or sandwiches are loaded with salad or other greens, so it's a good thing to pack food! Three cheers for Bento!
How's your spelling?
|Your Spelling is Perfect|
Your spelling is excellent. You also have a great memory and eye for detail.
|You Are Cilantro|
The good news is that most people love you more than anything else in the world.
You are distinct, unusual, fresh, and very controversial. And you wouldn't have it any other way.