Recipe: Perfect Tofu Isobe-yaki

Recipe: Perfect Tofu Isobe-yaki Delicious, fresh and tasty.
Tofu Isobe-yaki. Ideal for kids snacking between meals.. Among them, my favorite way to enjoy mochi is "isobe-yaki (or isobe-maki)" which is one of the most traditonal and popular recipes. Just bake mochi in the oven till it gets soft and swollen, dip it in soy sauce and wrap it with nori seaweed.
They were tasty, so I recreated them.
I added variety to suit our family's taste.
For those who prefer more sweetness, add a bit more mirin.
You can cook Tofu Isobe-yaki using 5 ingredients and 2 steps. Here is how you cook it.
Ingredients of Tofu Isobe-yaki
-
Prepare of as much (to taste) Firm tofu.
-
You need of Cheese.
-
It’s of Nori seaweed.
-
It’s of Olive oil (another oil is fine).
-
You need of Soy sauce.
Chikuwa is a tube-shape Japanese fishcake made from Surimi (fish paste).
This is a dish of Chikuwa that is stir-fried with a small amount of Oil and seasoned with Sugar and Soy Sauce.
Pan Fried Tofu Wrapped in Nori (Isobe-yaki) Ideal for kids snacking between meals.
Firm tofu, Nori sheet, Rice flour for dumplings, Potato starch, Butter, Light soy sauce.
Tofu Isobe-yaki instructions
-
Cut the tofu into pieces of roughly the size of mochi. Cut the tofu along the side so that it is half the original thickness and place cheese in between the two pieces like a sandwich. You can cut the cheese so that it matches the size of the tofu or put lots of smaller pieces in between. Make sure that the tofu is covered with the cheese..
-
Heat oil in a frying pan and fry both sides of the tofu. Transfer the tofu to a plate and cover with soy sauce. Its delicious when the cheese inside melts like the photo! Wrap the tofu in the nori and you're done!.
Carrots, Onion, Garlic, Olive oil, Tomato puree, Sliced bread (cut off the crusts), Milk, Salt & pepper, Asparagus.
Great recipe for Isobe-yaki Fried Chicken with Aonori.
I was inspired by my mother's fried chicken with mashed potato dish and simplified the recipe by using one frying pan.
Slice the chicken diagonally into strips so that they cook through easily as the meat will be shallow-fried and not.
Dissolve the miso into the stock.