Tofu in Kelp Stock
A great way to enjoy the true flavor of tofu.
20 minutes
98kcal
0.3g
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Place the kombu and desired amount of water in a ceramic cooking pot.
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Quarter each block of tofu, remove the bases and slice the shiitake mushrooms in half; place both ingredients into the pot. Heat the water, but only allow it to simmer, not boil.
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Simmer the tofu for a few minutes, then add the chrysanthemum leaves (when the tofu begins to jiggle slightly, it is done). Add in the Japanese long onion and the soy sauce, and enjoy.
Cooking Basics
Shiitake mushrooms - removing the hard base
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
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