Japanese Style Tofu en Cocotte with Lots of Sauce
Japanese Style Tofu en Cocotte with Lots of Sauce

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, japanese style tofu en cocotte with lots of sauce. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Japanese Style Tofu en Cocotte with Lots of Sauce is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Japanese Style Tofu en Cocotte with Lots of Sauce is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook japanese style tofu en cocotte with lots of sauce using 14 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Japanese Style Tofu en Cocotte with Lots of Sauce:
  1. Make ready 180 grams Firm tofu (silken tofu is okay too)
  2. Take 45 grams Nagaimo yam
  3. Take 1 Egg
  4. Prepare 1 pinch Salt
  5. Make ready 1/3 tsp Dashi stock granules
  6. Prepare 200 ml Water
  7. Prepare 1 tsp each Mirin, sugar
  8. Make ready 4 stick Imitation crab sticks
  9. Get 10 edamame in their shells Edamame (frozen)
  10. Get 1/2 tsp Soy sauce
  11. Prepare 1 Salt
  12. Get Katakuriko slurry
  13. Make ready 2/3 tbsp Katakuriko
  14. Take 1 tbsp Water
Steps to make Japanese Style Tofu en Cocotte with Lots of Sauce:
  1. Cut the nagaimo yam into small pieces. Put the tofu into the bowl of a food processor while crumbling it up, add the cut up nagaimo, egg, and a pinch of salt, and process until smooth. Pour the mixture into cocotte bowls.
  2. Cover the cocottes with plastic wrap and microwave for 3 to 4 minutes. In the meantime, take the edamame beans out of the pods, and shred the imitation crab sticks.
  3. Put the shredded imitation crab stick, edamame beans and soy sauce into a pan and bring to a boil. Add the katakuriko dissolved in water to thicken. Adjust the seasoning with salt.
  4. Pour the sauce over the cocottes, garnish with yuzu peel if you have it, and it's done.

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