Recipe: Appetizing Macrobiotic Tofu, Kabayaki Eel-style

Macrobiotic Tofu, Kabayaki Eel-style. Macrobiotic Tofu, Kabayaki Eel-style In an effort to cook a macrobiotic dish for myself while cooking for my family at the same time, I created this dish while making teriyaki horse mackerel with a paste made from umeboshi and shiso leaves. 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.

Macrobiotic Tofu, Kabayaki Eel-style Mirin Miso Mochi Noodles Nori Ramen Rice Sake Sakura Schichimi Sesame Shiitake Shimeji Shiratama Soba Soy Milk Soy Mince Sushi Tamari Tofu. This mock eel is perfect for Meatless Monday. To impart a delicate, sealike flavor, the chefs mixed dried seaweed into the tofu mixture that formed the eel "flesh." That brininess is reinforced by the trip of nori that serves as the eel "skin." The sweet soy sauce glaze further echoes the real deal. You can cook Macrobiotic Tofu, Kabayaki Eel-style using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Macrobiotic Tofu, Kabayaki Eel-style

  1. It’s 1 block of Firm tofu.
  2. You need 2 tbsp of ☆Soy sauce.
  3. It’s 1 tbsp of ☆Rice syrup (or beet sugar).
  4. You need 2 tbsp of ☆Kombu based dashi stock.
  5. You need 1 of sheet Nori seaweed.
  6. It’s 4 tbsp of Plain flour (preferably whole wheat flour).
  7. It’s 1 of Sansho pepper (This is essential!).

This dish calls for chickpea-based Burmese tofu in a caramelly, sweet sauce that is typically served over eel kabayaki. Pair it with some black rice for the perfect Japanese dish. Macrobiotic Tofu, Kabayaki Eel-style Recipe by cookpad.japan Great recipe for Macrobiotic Tofu, Kabayaki Eel-style. In an effort to cook a macrobiotic dish for myself while cooking for my family at the same time, I created this dish while making teriyaki horse mackerel with a paste made from umeboshi and shiso leaves.

Macrobiotic Tofu, Kabayaki Eel-style instructions

  1. Boil the firm tofu, then drain in a colander. Put a weight on the tofu to drain the excess water..
  2. Marinate the tofu from Step 1 in a mixture of the ☆ ingredients for 10-30 minutes..
  3. Drain the marinade off (but reserve the marinade). Coat the tofu in flour. Fry the prepared tofu in a frying pan until crispy..
  4. Pour the reserved marinade into the frying pan and coat the tofu with the marinade. When the marinade has thickened, transfer the tofu to a serving dish..
  5. Tear the nori seaweed and place on top of the tofu. Drizzle on the thickened marinade. Serve when the nori has softened..
  6. In the picture, I used large pieces of torn nori, but smaller pieces are easier to eat..

The present invention provides a method for producing a grilled fish-fried product having a flavor and texture close to that of a grilled fish. A food paste material containing surimi meat, processed soybean products, and fats and oils is molded, and the molded product is heated to gel, and then baked with sauce. The heat treatment for gelation is preferably performed by steaming and / or oil. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators. Spanish-style potato frittatas usually include eggs, but this one uses tofu instead for a vegan-friendly brunch or lunch.

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