This is a dish for true tofu lovers. Made using the ‘chakin’ or parcel cooking method, this virtuous bowl combines a tofu, chicken breast and assorted vegetables which are immersed in a hearty ginger broth. Worth obtaining high-quality tofu for a heightened eating experience.
Recipe courtesy of Reiko Hashimoto.
Ingredients:
400g block good-quality firm tofu
2g dried wakame seaweed
200g minced chicken breast
1 tsp soy sauce
1 tbsp sake
1 egg white
50g carrot, finely chopped
3 spring onions, finely chopped
2 tsp finely grated ginger
1 tbsp corn starch
1 tsp baking powder
pinch of salt and ground white pepper
for the ginger broth:
750ml dashi stock or 2 tsp dashi powder mixed with 750ml water
3 tbsp soy sauce
2 tbsp sake
2 tbsp mirin
4 shallots, thinly sliced
1 tbsp corn starch mixed with 1 tbsp water
How To Prepare:
🍱🍱 Wrap the tofu in cheese cloth and squeeze out as much of the water as you can. Chop roughly and set aside.
🍱🍱 Soak the dried wakame in a bowl of cold water for 5–10 minutes. Drain and squeeze out the water, then chop finely.
🍱🍱 Combine the chicken with the soy sauce, sake and egg white in a large bowl, mixing well with your hands. Add the tofu, carrot, spring onions, 1 tsp grated ginger, wakame, corn starch, baking powder, and salt and white pepper. Carry on mixing well until everything is combined.
🍱🍱 Line a small rice bowl with a sheet of cling film and scoop a quarter of the tofu mixture into the bowl. Wrap the tofu firmly with cling film as if you are making a small parcel. Secure the top with a rubber band and repeat to make 3 more parcels. Place the parcels in a steamer and steam for about 20 minutes on medium-low heat.
🍱🍱 Whilst the parcels are steaming, make the broth. Heat the dashi stock in a saucepan, add the soy sauce, sake and mirin, and simmer for 3–4 minutes. Add the shallots and season with salt and white pepper, and let it boil for 2 minutes. Pour in the corn starch mixture and continue to cook, stirring all the time, forabout 20 seconds or until the broth is thickened and shiny.
🍱🍱 Remove the cling film from the tofu parcels and place each in individual bowls. Pour the broth over the top, and serve with the remaining grated ginger alongside.
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