How to Prepare Perfect Rolled Tofu with Broth

How to Prepare Perfect Rolled Tofu with Broth Delicious, fresh and tasty.

Rolled Tofu with Broth. Great recipe for Rolled Tofu with Broth. This recipe is very Japanese dish, like one of the Japanese kaiseki. Slice into your desired size and place them on a serving plate.

Yuba or Tofu Skin is the main ingredient for this dish.

Lightly dust your drained silken tofu with a bit of potato starch.

This will provide an airy, crunchy exterior to your tofu once fried.

You can cook Rolled Tofu with Broth using 18 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Rolled Tofu with Broth

1. You need 200 g of silken tofu (drain water).

2. It’s 3 cm of burdock root (cut into thin shreds).

3. It’s 3 cm of carrot (cut into thin shreds).

4. Prepare of Seasonings for burdock and carrot:.

5. It’s of * 2 tsp mirin, sake.

6. It’s of * 1 tsp soy sauce, sugar.

7. Prepare 4 of ~5 small shrimps (cut into 1cm chunks, sprinkle salt and potato starch, stir and leave for 5 mins, wash well and squeeze the lemon).

8. Prepare 1 tsp of salt for the shrimps.

9. Prepare 1 tbsp of lemon juice for the shrimps.

10. You need 1 tbsp of potato starch for the shrimps.

11. Prepare 5 of ~10 edamame (green soy beans) (removed from the pod).

12. It’s of (A) broth:.

13. It’s of * 500 ml water.

14. You need of * 4 g dried bonito flakes (put in a tea bag).

15. It’s of * 2 1/2 tbsp soy sauce.

16. You need of * 2 1/2 tbsp sugar.

17. Prepare of *1 tbsp sake.

18. You need 1 tbsp of potato starch (dissolved in 1 tbsp water).

Once hot, carefully place your tofu cubes inside and deep fry until golden brown.

Drain on paper towels until the excess oil has run off.

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Rolled Tofu with Broth instructions

1. Put burdock and carrot and the seasonings for burdock and carrot in a pan, and saute over low heat until the liquid is almost gone for about 2~3 mins. Let them cool..

2. Cut tofu in half crosswise, put burdock, carrot and shrimps on the one tofu. Put another tofu on top. Pierce edamame inside tofu from a cross section..

3. Wrap the tofu in plastic wrap tightly, tie up the both ends. Prick holes in a whole of it with a skewer. Simmer (A) ingredients and wrapped tofu in broth for about 20~25 mins over low heat. Let it cool to room temperature..

4. Pour 200 ml of ③ steps broth into another pan. Add dessolved mixture of potato starch and water, and stir well to thicken the broth with them..

5. Just before eating, pour the ④ steps broth on the cutted in round slices tofu..

Place the rolled out dough over the mixture and tuck the sides under to form a thicker crust around the edge.

The origin of Cabbage Roll is Europe but it came to Japan a long time ago.

We have two kinds of Cabbage Roll dishes, one with a tomato flavor soup and one with a clear broth.

Pour in the chicken broth and stir.

Add in the Maggi seasoning , fish sauce , and white pepper.