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This time, Chef Murata from Kikunoi in Kyoto showed us how to make simmered koyadofu (frozen-dried tofu) and butterbur with mustard canola flowers.
[Simmerd Koyadofu and Butterbur]
- Ingredients
4 koyadofu
1 Japanese butterbur
450cc dashi
30cc light soy sauce
60cc mirin
leaf buds
- Recipe
Soak koyadofu in hot water at about 60°C to soften and rehydrate. (Repeat this two or three times)
Sprinkle salt on the butterbur and rub it on a wooden board.
After blanching in boiling water, cool it in cold water and peel.
Cut it into 3 to 5 cm lengths.
Put the tofu, dashi, and seasonings in a pot, put a cover on them and simmer.
After about 10 minutes, add the butterbur and bring to a boil.
[Mustard Canola Flowers]
- Ingredients
20 canola flowers
300cc dashi
20cc light soy sauce
20cc mirin
mustard paste
roasted sesame seeds
- Recipe
Cut off the hard stems from the blossoms, and cut them into bite-size pieces if needed.
Blanch the blossoms in boiling water, then soak them in cold water and squeeze out the water.
Bring dashi and seasonings to a boil in a pot and add the blanched blossoms.
Once it comes to a simmer, take them into a colander and cool. Also allow the dashi to cool.
After the dashi is cooled, soak the blossoms in the dashi.
If the taste is too weak, add a little light soy sauce, and dissolve the mustard paste.
Arrange the blossoms in a bowl, pour a little dashi over them and sprinkle with roasted sesame seeds.
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