Sake appetizer recipes

Japanese｜Vegetables｜Winter｜蕪のすり流し湯豆腐

Grated Turnip Soup with Yudofu

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Culinary Art Workshop - 2017.Jan.

Houraisen Junmai Kasumizuki

Ingredients

Cotton Tofu 300g
... Cut into bite-sized pieces.
Turnip 250g
... Peel and grate.
Kombu 5cm
Potato Starch Slurry Potato starch (2 tsp) + Water (2 tsp)
Canola Flowers To taste
... Boiled.

Dipping Sauce

Soy Sauce 3-1/2 tbsp
Mirin 1 tbsp
Bonito Flakes 4g

Condiments

Green Onion To taste
... Finely chopped.
Grated Ginger To taste
Green Yuzu To taste
... Chopped yuzu peel.

Instructions

  1. Combine the dipping sauce ingredients in a small pot and bring to a boil. Set aside.
  2. In an earthenware pot, add 1 cup of water and kombu. Let it soak for about 10 minutes, then heat. Remove the kombu just before boiling.
  3. Add the tofu and grated turnip (including its juice) to step 2. Simmer on low heat for 7-8 minutes. Thicken with the potato starch slurry.
  4. Serve in bowls, scatter canola flowers on top, pour the dipping sauce, and garnish with condiments.