Culinary Studio Karinary Art 2020.July
Ingredients
| Firm tofu |
1/2 block (200g) ... Cut in half lengthwise |
| Okra |
10 pieces ... Rub with a cutting board |
Miso Sauce (for tofu)
| Miso |
60g (2:1 ratio of red miso to koji miso, adjust to taste) |
| Boiled-off sake |
1 tbsp |
| Boiled-off mirin |
1 tbsp |
Miso Sauce (for okra)
| Koji miso |
20g |
| Boiled-off mirin |
1 tbsp |
Accompaniment
Instructions
- Blanch tofu and wrap in kitchen paper, placing a weight on it for about 3 hours to drain water. Change the paper halfway through for thorough drainage.
- Mix the miso sauces.
- Spread the miso sauce around the wrapped tofu, wrap in plastic wrap, and refrigerate for at least 1 day (up to 3 days). Plate and serve with grated ginger.
- Rub okra with salt and blanch for about 2 minutes. While still hot, marinate in miso sauce (use a ziplock bag). Ready to eat in half a day to 1 day.
