Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, sesame oil flavored tofu and shio-kombu. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Sesame Oil Flavored Tofu and Shio-Kombu is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Sesame Oil Flavored Tofu and Shio-Kombu is something that I have loved my entire life.
Shio kombu are thin sheets of kelp boiled in soy sauce, mirin, and sugar, then dried and cut into small pieces. The flavor and aroma are intensely sweet with a hint of the ocean. Shio Kombu is used on rice dishes like onigiri.
To begin with this recipe, we have to first prepare a few ingredients. You can cook sesame oil flavored tofu and shio-kombu using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Sesame Oil Flavored Tofu and Shio-Kombu:
- Prepare 1 block （300 grams） Tofu （firm tofu recommended）
- Get 12 grams Shio-kombu
- Get 1 can （80 grams） Canned tuna in oil
- Make ready 4 tbsp Finely chopped green onion （use thin green onions）
- Take 30 grams (2 tablespoons if using sesame seeds） Walnuts （or toasted sesame seeds）
- Get 1 1/2 to 2 tablespoons Pure sesame oil
The most earnest cooks use unhulled, untoasted sesame seeds, which are the hardest to grind into a paste and extract flavor from (the monks soak them, then grind them for up to an hour by hand to do so). Tofu is quite bland on its own but at the same time it is such a versatile ingredient that you can dress it up with anything. Like a sponge, it will soak up the sauce and then it will release well In today's recipe, first, we will be frying some tofu then we will be dressing this up with garlic soy sesame sauce. Our product- Tsukudani goma kombu sesame flavor.
Instructions to make Sesame Oil Flavored Tofu and Shio-Kombu:
- Wrap the tofu in paper towels and get rid of the excess water. Toast the walnuts lightly in a toaster oven, then chop up roughly. Drain the oil in the canned tuna.
- Mix together all the ingredients in step 1, the finely shredded shio-kombu and chopped green onion while crumbling the tofu. Mix in the sesame oil, and it's done.
- If you like it spicy, add ichimi or shichimi spice, wasabi or Japanese mustard! Zha cai Szechuan pickles, chirimen jako or semi-dried tiny sardines, mentaiko or spicy salt-cured pollack roe, takuan or yellow daikon radish pickles are great, too.
- Besides green onions, shiso leaves and myoga ginger are recommended too!
From unpolluted sea area in Dalian, China. Select the middle part of the stalk of Dalian local seaweed. Instead of calling for take out make this simple recipe! Unlike real tofu (which is made from coagulated soy bean milk), this 'tofu' is made from a combination of sesame paste and kuzu flour, with kombu kelp dashi and salt added for a deeper savoury flavour. Enjoy this traditional 'shojin ryori' Buddhist dish cold with a little soy sauce, or add cubes of it to miso.
So that’s going to wrap it up for this exceptional food sesame oil flavored tofu and shio-kombu recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
