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Three-Colored Donburi

Ingredients: 4 Servings

Cooked rice:
1/3 lbs. ground chicken
2/3 block firm tofu
20 pieces snow peas, julien cut
4 fresh shitake mushrooms, chopped

Scrambled eggs:
4 eggs
1 Tbsp. sugar
Pinch of salt

Seasoning for ground chicken:
6 Tbsp. shoyu
3 Tbsp. sugar
3 Tbsp. mirin (Japanese sweet cooking rice wine)
3 Tbsp. sake (Japanese rice wine)

How to prepare:
Wrap the tofu block in a paper towel, set aside for 20 minutes to soak up the moisture.
Sauté ground chicken, tofu, and shitake mushrooms with seasoning ingredients.
Scramble eggs with the sugar and pinch of salt.
Cut the snow peas into slivers (julien), boil in lightly salted water and drain after cooked.
Mound the hot steamed rice into four individual bowls.  On top of each serving, arrange the ground chicken, scrambled eggs and snow peas into three distinct sections.
(0ptional)  you can use the red ginger for coloring.

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Fried Tofu In Sauce

Ingredients:  4 Servings
 

  • 1 block firm tofu
  • Potato starch
  • Vegetable oil (for frying)
  • ¼ cup daikon, grated (Japanese radish)
  • 1 cup water
  • 1 tsp. dashi (Japanese soup stock)
  • 4 Tbsp. mirin (sweet cooking rice wine)
  • 4 Tbsp. shoyu

How to prepare:

  1. Wrap 1 block tofu with paper towel for about 20 minutes.
  2. Cut tofu into 8 pieces and roll it in potato starch. 
  3. Fry tofu at medium heat until golden brown.
  4. Put fried tofu in a serving bowl or platter and pour the dashi mixture on the tofu and place the grated daikon on top.

Dashi mixture (sauce):
In a pot, add water, dashi, then add mirin and shoyu and bring to a boil and turn off heat.

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Tofu Spring Roll

Ingredients:  4 Servings

2/3 block tofu
8 spring roll wraps
½ pound skinned shrimp
3 Tbsp. green onions, chopped
1/3 bunch of chives, chopped
ginger juice, squeezed
2 Tbsp. Japanese sake
salt and pepper
1 lemon
Sweet chili sauce
Vegetable oil for frying
Potato starch, mixed with water (to seal the spring roll)
Granish:
Chinese parsley
Lettuce
Tomato

How to prepare:
Wrap tofu block in paper towel, sit for about 20 minutes.
Cut tofu into spring roll wrap size length, square cut about ¾ to 1” size.
Chop shrimp and place in bowl, add green onions, chives, ginger juice, sake, salt, and
pepper and mix well.
Place spring roll wrap on paper towel, add tofu, chives, and shrimp.  Wrap well,
Seal by using potato starch mix
Fry at medium heat until golden brown.  Cut spring rolls in half if desired.
Place cut spring rolls over arranged lettuce, tomato, and Chinese parsley.
Serve with lemon and sweet chili sauce.
Optional sauce: ponzu or mustard and shoyu