We are making Tofu Don, a tofu bowl, which is a delicious way to enjoy plenty of chilled, smooth tofu. We’ll also introduce how to make delicious dashi soy sauce. This is an easy and very tasty rice bowl that you don’t need to cook during the hot season. You can just arrange what you have in the refrigerator on the rice bowl.
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Tofu Don Recipe and Homemade Dashi Soy Sauce (Chilled Tofu Bowl with Shirasu Whitebait and Takanazuke Pickle)
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
Tofu Don (Tofu Bowl)
Steamed Rice Used Katsuobushi (Bonito Flakes) saved after making the dashi stock 200 g Soft Silken Tofu 1/2 pack 1 Egg Yolk optional 20 g Soft Shirasu Whitebait kamaage shirasu 20 g Takanazuke pickled takana leaves fermented with lactic acid, substitute: suguki, nozawana or hiroshima pickles Tenkasu crunchy bits of deep fried flour-batter Spring Onion Leaves Toasted White Sesame Seeds
Dashi Soy Sauce (approx. 150 ml/5.1 fl oz)
80 ml Mirin 100 ml Soy Sauce 50 ml Water 3 g Dashi Kombu Seaweed shredded used kombu can be used in miso soup or nimono (simmered dish)
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let's make the dashi soy sauce. Gently wipe the dashi kombu seaweed with a tightly squeezed damp kitchen towel or remove dust and sand with a brush.
- Put the mirin in a small pot and heat it on medium heat. Make sure the flame does not come out from under the bottom of the pot. This will prevent the alcohol from igniting.
- When it starts to boil, slightly reduce the heat and simmer for about 1 minute until you don't smell any alcohol.
- Once the alcohol has evaporated, add the soy sauce, water, dashi kombu seaweed, and bonito flakes also known as katsuobushi.
- Submerge the bonito flakes.
- Then, gradually heat the sauce and spend about 2 to 3 minutes to bring it to a boil.
- When it begins to boil, simmer for another 4 minutes, keeping the heat at this level. If the dashi kombu seaweed isn't available, increase the amount of bonito flakes to compensate.
- Remove the pot and strain the sauce through a mesh strainer covered with a paper towel. Let it sit to cool.
- Now, wrap the kombu and bonito flakes with the paper towel and press it down with the back of a ladle to tightly squeeze out the sauce.
- Flip it over and squeeze from the back side as well. Use a durable kitchen towel that will not tear easily.
- The used bonito flakes are very tasty so we will use them as a topping to season rice later.
- Now, the delicious dashi soy sauce is ready. Keep it in the refrigerator so that you can also use it as a dipping sauce for soba or udon noodles.
- Let's re-roast the toasted white sesame seeds. Roast the sesame seeds in a small pan but be careful not to burn them.
- Heat until the sesame seeds feel hot to the touch with your fingers.
- Then, transfer the sesame seeds to a cutting board covered with a paper towel. Roasting and chopping the sesame seeds makes them much more fragrant. It also gives the sesame a different texture from ground sesame.
- Place the sesame seeds into a food storage container.
- Next, let's chop the takanazuke, a pickled takana leaf. Separate the thin leafy part from the thick midrib part in the middle.
- Cut the leafy part first.
- Cut it into 10 cm (3.9") long pieces, stack them on top of each other and cut them along the fibers making thin strips.
- Then, finely chop them perpendicular to the initial cuts. The packaged takanazuke is sold in pickling liquid so squeeze it tightly beforehand.
- Next, cut the thick midrib part into small pieces as well.
- This pickle is made by fermenting takana leaves with lactic acid, and its deep flavor and refreshing sourness stimulate your appetite.
- Takanazuke makes fried rice, stir-fries, soups, and many other types of food more delicious. It will be handy to keep the chopped takanazuke on standby in the fridge.
- Put the takanazuke in a food storage container.
- Let's make the Tofu Don, a tofu bowl. Prepare slightly warm rice with millet and place it into a bowl. You can also use regular white rice.
- Place the saved bonito flakes on top of the rice. Loosen up the used bonito flakes beforehand so that they will be easier to distribute.
- Chill the smooth, silken tofu thoroughly, lightly drain and place it onto the rice.
- Break up the tofu with a spoon while spreading it out.
- Then, make an indentation in the center with the back of the spoon.
- Gently drop in a fresh egg yolk. Be sure to use an egg that is safe to eat raw.
- Arrange a generous amount of kamaage shirasu around the yolk. Kamaage shirasu is salt-boiled young sardine fish that have about 80% water content. It is moister and softer than other types of shirasu. Sprinkle finely chopped pickled takana around the shirasu.
- Next, add the tenkasu or agedama, deep-fried flour-batter. Tenkasu is a popular ingredient for okonomiyaki, takoyaki, soba and udon, and the crunchy texture is very delicious.
- Add the chopped spring onion leaves. Sprinkle with the chopped toasted white sesame seeds.
- Finally, pour the homemade dashi soy sauce over the ingredients. You can also use regular soy sauce or a packaged noodle soup-base called men-tsuyu, but the homemade dashi soy sauce is very tasty so you should definitely try it out.
- This is absolutely delicious with plenty of savory ingredients on top. The tenkasu is also crispy, making it more delightful.
Recipe Notes
As a substitute for the takana pickle, there are lactic acid fermented pickles such as Kyoto's Suguki, Hiroshimana, and Nozawana pickles.
When using this dashi soy sauce as a dipping sauce for soba or udon noodles, dilute 1 part dashi soy sauce with 2 parts cold water.
When making the dashi soy sauce, you can add sake to the mirin instead of the water and evaporate the alcohol together. The sake will add a savory flavor to the dashi soy sauce, making it even more delicious.
You can store the chopped spring onions in the refrigerator for 3 to 4 days. Line a paper towel in a food storage container and place the spring onions in it.
The pickled takana can be stored in the refrigerator for a week to 10 days. Chef usually chops it up, divides it into small portions, and freezes them.😊
You don’t need to cook tofu. It tastes best when it is cold in this recipe.😋
Shirasu might not be available in some countries.🙇 Sorry… If you can’t find a good substitute, you can also simply leave it out.😅