Agedashi Dofu with Nike Chazuke and Butashabu Salad

by GreatMeals

Hope you all had a great long weekend – celebrating valentines ūüíĖ and family with all your loved ones‚Ě£¬† Here is our #latergram post for one of our more involved dinners ūüė¨ featuring:

  1. Agedashi Tofu: Fried Tofu with dashi
  2. Niku Chazuke: Rie with tea and simmered beef
  3. Butashabu Salad: Light sliced pork salad


Agedashi tofu with Nike Chazuke and Butashabu Salad

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


Butashabu Salad

300 grams of thinly sliced pork
1/2 bunch of spinach
2 tspns of toasted sesame oil
1 tbsp of tasted sesame seeds
3cm of leek (white part) cut into thin matchsticks

Butashabu Salad Dressing

4 tbspns of soy sauce
3 tbspns of rice vinegar
2 tbpns of brown sugar
2 tbspns of toasted sesame oil
2 cm leek (white part) finely chopped
2 cm of ginger finley chopped
1/2 garlic clove finely chopped
1 tspsn of tobanjan

Agedashi Tofu

250 grams of momen tofu
50 grams of all purpose flour
sunflower oil, for frying
2 cm (ginger) grated
1 scallion thinly sliced on the diagonal

Agedashi Tofu Sauce

200 ml of dashi
40 ml of mirin
25 ml of soy sauce
1 tspn of potato starch
1 tbspn of water

Niku Chazuke

2 tspns of toasted sesame oil
250 grams of lean thinly sliced beef
4 tbspns of sake
4 tbspns of soy sauce
2 tbspns mirin
3 tspns brown sugar
1 small handful of bonito flakes
4 bowls of cooked rice
2cm of ginger finely shredded
1 scallion finely chopped
2-3 tbspns of hojicha tea infused for 3 min in 300 ml of boiling water


Butashabu Salad

Bring a saucepan of water to a boil.  Reduce the heat to as low as possible.  Add the sliced pork and ensure the slices do not stick together.  When the meat is cooked (pale all over), remove from heat, and drain.  Mix together all the dressing ingredients.  Mix together the salad ingredients in a bowl.  Place pork on top and then the leek.  Pour dressing right before serving.


Agedashi Tofu

1. Wrap the tofu in 2 layers of paper towels.  Put a plate on top and leave it to drain for 30 min
2. Make the sauce - put the dashi, mirin, and soy sauce in a saucepan on medium heat.  When the sauce boils, reduce the heat to low.  In a small bowl, mix the potato starch with the water to make a smooth pate.  Add to the sauce and keep stirring until it thickens, then remove the heat
3. Cut the drained tofu into 4 square pieces.  Pat dry with a paper towel and then flour the tofu.  heat a 2 cm depth of oil in a high-sided frying pan on medium heat.  Cook the tofu on both sides until golden brown, about 3-4 minutes.  Transfer to a serving dish, then pour over the hot sauce.  Garnish with the radish, ginger, and slices of spring onion.

Niku Chazuke

Beef - heat the sesame oil in a small saucepan on low to medium heat and saute each slice of beef separately (so they are not touching).  Return all the beef to the pan and add remaining ingredients.  Stir on medium heat until all the liquid has evaporated then remove from heat.  This will keep the fridge for about a week.
Place some cooked rice, ideally luke warm, in 4 small bowls.  Top with the beef, shredded ginger and chopped green onion.  Make the tea, then pour over the rice - serve immediately.


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