Best 2 10 Min Japanese Simmered Tofu Hot Pot Recipes
Indulge in the comforting embrace of Japanese Simmered Tofu Hot Pot, a culinary symphony that effortlessly blends delicate tofu with an umami-rich broth, creating a harmonious balance of flavors. This versatile dish can be easily tailored to suit your preferences, offering endless possibilities for customization. Dive into a world of textures and tastes as you explore a collection of tantalizing recipes, each promising a unique culinary adventure. From the classic simplicity of the traditional Japanese Simmered Tofu Hot Pot to the spicy kick of the Szechuan-Inspired Tofu Hot Pot, embark on a journey of culinary exploration that will leave your taste buds craving more.
Here are our top 2 tried and tested recipes!
10 MIN JAPANESE SIMMERED TOFU HOT POT
This dish is the epitomy of 'home style' Japanese comfort food. This version is lightening quick, without the need to prepare the fish stock (dashi) that so many real Japanese dishes require. This staple is to be enjoyed in the fall or coming winter months! Enjoy.
Provided by Santos
Categories Soy/Tofu
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut the Tofu into edible'cubes' (1. 5 inches) and roughly chop the Green Onions on a bias for presentation.
- Evenly spread the Fish Flakes in a small (16 inches) earthenware casserole dish/pot/dutch oven and delicately arrange the cubed Tofu on top.
- Add the Soy Sauce, Sugar, Sake and Water.
- Cover and on moderate heat bring to a boil and then simmer for~5mins to allow the flavors to absorb into the Tofu.
- Pour in a beaten Egg around the Tofu and top with the roughly chopped Green Onions as a garnish.
- Simmer for a final~30 seconds, cover and serve.
- Voila!
Nutrition Facts : Calories 166.3, Fat 6.6, SaturatedFat 1.3, Cholesterol 105.8, Sodium 1050.4, Carbohydrate 12.7, Fiber 0.5, Sugar 8.9, Protein 12.4
SADOGATAKE CHANKO-NABE MISO-AJI (SUMO STYLE PORK HOT POT)
The staple dish of the sumo world is a hearty, filling one-pot meal, consisting of broth, vegetables, and meat or seafood, called nabe. When nabe is prepared by sumo wrestlers, it's called chanko-nabe, a name some believe refers to a sumo stable, master and his apprentices. The tradition of sumo wrestlers eating nabe supposedly began in the early 1900s, when star wrestler turned stable master, Hitachiyama, made a batch for his charges and realizing that the meal, usually cooked over a gas burner set on the table with diners gathered around, was not only nutritious and inexpensive but was also easy to prepare and eaten in a way that reinforced the communal aspect of the stable. It wasn't long before other stable masters were serving chanko-nabe, too. This recipe is from the sumo stable called Sadogatake.
Provided by Member 610488
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Bring 10 cups cold water to a boil in a wide medium cooking pot over high heat. Add dashi flakes, reduce heat to medium, and simmer, stirring until flakes completely dissolve, about 1 minute.
- Add pork, sake, and mirin to dashi and simmer, skimming any foam that rises to surface, until pork is tender, 15-30 minutes.
- Dissolve red and white misos in 1 cup broth from cooking pot in a small bowl, then stir back into cooking pot.
- At the table, set cooking pot on a portable stove in center of table and bring to a simmer over medium heat.
- Add carrots, daikon, potatoes, onions, firm tofu, mushrooms, fried tofu, cabbage, and chives, in that order, and simmer until vegetables are just soft, about 5 minutes. The hot pot is now ready to be eaten "self-serve" style in medium bowls.
- (Optional) Once all the pork, vegetables, and tofu have been eaten, use a small sieve to pick out scraps. Bring remaining broth in cooking pot back to a simmer, then add rice or noodles and stir in eggs.
- Simmer until broth is absorbed by rice, about 5 minutes, or until noodles are cooked through, 6-8 minutes. Divide between bowls.
Nutrition Facts : Calories 416, Fat 15.3, SaturatedFat 3.7, Cholesterol 59.1, Sodium 2750.5, Carbohydrate 28.1, Fiber 6.2, Sugar 5.9, Protein 40.4
Tips:
- Use firm or extra firm tofu for the best texture. Silken tofu will break apart too easily in the hot pot.
- Press the tofu before cooking to remove excess water. This will help the tofu absorb the flavors of the broth better.
- Cut the tofu into bite-sized pieces. This will help it cook evenly.
- Use a variety of vegetables in your hot pot. This will add flavor and color to the dish.
- Don't overcrowd the hot pot. The tofu and vegetables should be able to move around freely in the broth.
- Bring the broth to a boil before adding the tofu and vegetables. This will help the tofu cook evenly.
- Simmer the tofu and vegetables for 10-15 minutes, or until the tofu is cooked through.
- Serve the hot pot with a variety of dipping sauces. This will allow your guests to customize their meal to their own taste.
Conclusion:
Japanese simmered tofu hot pot is a delicious and easy-to-make dish that is perfect for a weeknight meal or a casual get-together. With its simple ingredients and customizable flavor profile, this dish is sure to please everyone at the table. So next time you're looking for a quick and flavorful meal, give this Japanese simmered tofu hot pot a try.
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