Japanese Style Tofu en Cocotte with Lots of Sauce
Japanese Style Tofu en Cocotte with Lots of Sauce

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, japanese style tofu en cocotte with lots of sauce. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Japanese Style Tofu en Cocotte with Lots of Sauce is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Japanese Style Tofu en Cocotte with Lots of Sauce is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have japanese style tofu en cocotte with lots of sauce using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Japanese Style Tofu en Cocotte with Lots of Sauce:
  1. Take 180 grams Firm tofu (silken tofu is okay too)
  2. Prepare 45 grams Nagaimo yam
  3. Get 1 Egg
  4. Prepare 1 pinch Salt
  5. Get 1/3 tsp Dashi stock granules
  6. Take 200 ml Water
  7. Make ready 1 tsp each Mirin, sugar
  8. Prepare 4 stick Imitation crab sticks
  9. Take 10 edamame in their shells Edamame (frozen)
  10. Take 1/2 tsp Soy sauce
  11. Take 1 Salt
  12. Prepare Katakuriko slurry
  13. Get 2/3 tbsp Katakuriko
  14. Take 1 tbsp Water
Instructions to make Japanese Style Tofu en Cocotte with Lots of Sauce:
  1. Cut the nagaimo yam into small pieces. Put the tofu into the bowl of a food processor while crumbling it up, add the cut up nagaimo, egg, and a pinch of salt, and process until smooth. Pour the mixture into cocotte bowls.
  2. Cover the cocottes with plastic wrap and microwave for 3 to 4 minutes. In the meantime, take the edamame beans out of the pods, and shred the imitation crab sticks.
  3. Put the shredded imitation crab stick, edamame beans and soy sauce into a pan and bring to a boil. Add the katakuriko dissolved in water to thicken. Adjust the seasoning with salt.
  4. Pour the sauce over the cocottes, garnish with yuzu peel if you have it, and it's done.

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