Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 2 cups of nukazuke (fermented rice bran)
- 1/4 cup of sake
- 1/4 cup of mirin
- 1/4 cup of soy sauce
- 1/4 cup of sugar
- 1/4 cup of water
Special equipment needed:
- Large container with lid
- Cheesecloth or clean kitchen towel
- Kitchen scale
Step-by-step instructions:
1. Rinse the nukazuke with water and drain well.
2. In a large container, mix the nukazuke with sake, mirin, soy sauce, sugar, and water.
3. Cut the tofu into bite-sized pieces and add them to the nukazuke mixture.
4. Cover the container with a lid and let it sit at room temperature for 2-3 days.
5. Every day, mix the nukazuke and tofu with a clean spoon or spatula.
6. After 2-3 days, remove the tofu from the nukazuke mixture and rinse it well with water.
7. Wrap the tofu with cheesecloth or a clean kitchen towel and gently squeeze out excess water.
8. Serve the tofu nukazuke chilled or at room temperature.
Time:
Preparation time: 10 minutes
Marinating time: 2-3 days
Cooking time: None
Temperature:
Room temperature for marinating, chilled or room temperature for serving.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 130
Total fat: 4g
Total carbohydrate: 16g
Protein: 8g
Sodium: 580mg
Substitutions for ingredients:
- You can substitute the firm tofu with silken tofu, but the texture will be softer.
- If you don't have sake or mirin, you can use dry sherry or white wine instead.
- You can use brown sugar or honey instead of white sugar.
Variations:
- You can add sliced vegetables such as cucumbers, carrots, or daikon radish to the nukazuke mixture.
- You can use different types of tofu such as soft or extra-firm tofu.
- You can add spices such as ginger, garlic, or chili flakes to the nukazuke mixture.
Tips and tricks:
- Make sure to rinse the nukazuke well before using it to remove any dirt or impurities.
- Use a kitchen scale to measure the nukazuke and other ingredients accurately.
- Gently squeeze out excess water from the tofu to prevent it from becoming too soft.
- Store the leftover nukazuke in an airtight container in the refrigerator for up to 2 weeks.
Storage instructions:
Store the leftover tofu nukazuke in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This dish is best served cold or at room temperature and does not need to be reheated.
Presentation ideas:
Serve the tofu nukazuke on a plate or in a bowl with some of the nukazuke mixture and garnish with sliced green onions or sesame seeds.
Garnishes:
Sliced green onions or sesame seeds.
Pairings:
This dish pairs well with steamed rice and pickled vegetables.
Suggested side dishes:
- Miso soup
- Grilled fish or meat
- Stir-fried vegetables
Troubleshooting advice:
- If the nukazuke mixture becomes too dry, add a little bit of water to it.
- If the tofu becomes too soft, reduce the marinating time or use extra-firm tofu.
Food safety advice:
- Make sure to use clean utensils and containers when making this dish.
- Store the nukazuke mixture in a cool, dry place away from direct sunlight.
- If you notice any mold or unpleasant odor, discard the nukazuke mixture and start over.
Food history:
Nukazuke is a traditional Japanese pickling method that uses fermented rice bran to preserve vegetables, fruits, and tofu. It dates back to the Edo period (1603-1868) and is still popular in Japan today.
Flavor profiles:
Tofu nukazuke has a salty, slightly sweet, and tangy flavor with a subtle nutty aroma from the fermented rice bran.
Serving suggestions:
Serve this dish as a snack or appetizer before a meal, or as a side dish with rice and other Japanese dishes.
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Region: Japanese