Japanese tofu pot | A little luck in winter
The recipe comes from the recipe book Donable Classic and Modern Japanese Clay Pot Cooking I bought
The boiled kombu wood fish flower soup, the umami-rich soy sauce I added is similar to the sugar-reduced version of the sukiyaki sauce. Haha used brown sugar (you can try making ponzu sauce and add it next time)
In addition to soup recipes, recipe books also have smoked casserole recipes and casserole rice.
The soft tofu used directly in the original recipe, I fry it in oil and cook it, it is not easy to disperse and it is more fragrant
Anyway, Japanese cuisine is very simple and simple... (compared to Southeast Asian cuisine)
There is nothing particularly amazing, the kind that you can guess what the taste is just by looking at the ingredients... 🤣 I think it is more suitable for eating when you are angry or when you are sick
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日式豆腐锅 | 冬日里的小确幸
方子来自买的食谱书Donable Classic and Modern Japanese Clay Pot Cooking
煮的昆布木鱼花高汤,加的umami-rich soy sauce我觉得也就是类似寿喜锅酱汁的减糖版哈哈用的黄糖(下次可以试试做ponzu sauce加里面)
菜谱书里除了汤料理也有用砂锅熏食物的菜谱和砂锅饭。
原方直接用的嫩豆腐,我用油煎了一下再煮不容易散也更香一点
反正日本的料理就是味道很简单很朴素…(相比较东南亚菜来说)
没啥特别惊艳的 看着配料就能猜出啥口味的那种…🤣我觉得比较适合上火的时候或者生病的时候吃
吃货的日常
January 27, 2019
Dear pictures are always so beautiful and textured
亲的 图片永远都是那么好看,那么有质感