Tofu Manju is cooked a dish that it be through the year. This time is tofu using autumn ingredients.
- Cotton Tofu
- Tiger Prawn
- Japanese Mushroom
- Cloud ear mushroom
- Lily Bulb
- Ginkgo Nut
- Yoshino arrowroot
- Potato Starch
- Japanese Soup Stock
- Light Color Soy Sauce
- Sweet Sake
- Japanese Sake
How to make
- Boil the Cotton tofu with the hot water.
- Boiled tofu wrapped in gauze and squeezing out moisture.
- Strain the tofu and, seasoning with the salt.
- Boil the tiger prawm with the salt and, remove the shell ,and cut to about 1 cm(0.4in).
- The eel split and grilled in the soy sauce.
- Shitake (Japanese mushroom) boiled in thick the soy sauce with the sugar, and cut into the long thin strips.
- The lily bulb takes it to pieces, and boil it’s with the salt.
- break the integumentary of the ginkgo nut, boil it with the salt, and to take a thin skin.
- The cloud ear mushroom is usually seasoned with about SUIMONO taste.
- Wrap the ingredients from ④ ～ ⑨ with the tofu.
- Wrapped the tofu with the potato starch powder, and fry it with medium heat oil.
Eel split and grilled in soy sauce
- Put eel on the cutting board of the wood.
- Hit the head with an awl, and fix the eel.
- Cut the eel to belly.
- Remove the internal organs, and wash with the water.
- Wipe off the water.
- Make the skin of the eel to top.
- Skewer the eel on the stick like the fan from the side.
- Bake it first without attaching a sauce.
- When make an ell unglazed, soak the eel into the fish sauce, and lightly baked.
- Soak it in the fish sauce again, and bake it twice.
- When take it, sprinkle the ground sansho pepper.
- Mix 7200ml(1.9gal) of the sweet Sake (NIKIRI), 1800ml(0.5gal) of the tamari, 1260ml(0.3gal) of the soy source, 1800ml(0.5gal) of the sake.
- Cook while constantly remove the scum to about 30 minutes with a low heat.
- Insert dried slice bonito into a pot, and a dried sliced bonito soke, filter it through a lead and warm.
Uotare of household
Mix 900ml(30.4oz) of the sweet Sake (NIKIRI), 225ml(7.6oz) of the tamari, 1620ml(54.77oz) of the soy source, 225ml(7.6oz) of the sake.
How To Keep The Sweet And Salty Fish Sauce (UOTARE)
When make many sweet and salty fish sauce (UOTARE), it can be keep in the refrigerator for Long times. In this case, please do not put moisture or water into the UOTARE. If put moisture or water into the UOTARE, it will be decay.
- Mix 10 cups of the Japanese soup stock, 1cup of the sweet sake, 1 cup of the light color soy sauce, 1 cup of sake.
- When seasoned soup stock boiled, put a dry sliced bonito into the pot.
- Lower the heat once, cook it over a low heat, and stop the heat, wait until a dried sliced bonito sinks.
- A dried sliced Bonito sinks, filter it through a lead and warm.
About ratio of seasoning
Calculate the seasoning ratio of seasoning by comparison. Even if the size of a measuring cup or the vessel changes according to the number of people, the taste does not change.