Today we're making tofu kabayaki. This tofu is a tasty alternative to the traditional unagi (eel) kabayaki. I'll save the superlatives, but I can assure you that this will have you full and enjoying the full essence of the kabayaki experience in no time. Just as you would with regular kabayaki, you can add a bit of sansho pepper for a little kick. This is a simple preparation that may satiate and even impress the most experienced tofu eaters of the universe.
- 1/4 cup sake
- 2 Tbsp mirin
- 2 Tbsp soy sauce
- 1/2 Tbsp sugar
- 16 oz block firm Tofu
- 70 grams yamaimo grated
- 2 sheets nori (dried seaweed)
- dash salt (or soy sauce)
- 1 tablespoon katakuriko (potato starch, alternatively corn starch )
- extra virgin olive oil (for frying and or sesame oil (optional))
- First measure out all ingredients for the sauce and combine in a sauce pan. On medium heat bring to a simmer and allow to reduce, until...
- Get the full instructions at All day I Eat