Chakin Tofu in Ginger Broth By Japan Centre

This is a dish for true tofu lovers. Made using the ‘chakin’ or parcel cooking method, this virtuous bowl combines a tofu, chicken breast and assorted vegetables which are immersed in a hearty ginger broth. Worth obtaining high-quality tofu for a heightened eating experience.
Recipe courtesy of Reiko Hashimoto. 

Ingredients:

400g block good-quality firm tofu

2g dried wakame seaweed

200g minced chicken breast

1 tsp soy sauce

1 tbsp sake

1 egg white

50g carrot, finely chopped

3 spring onions, finely chopped

2 tsp finely grated ginger

1 tbsp corn starch

1 tsp baking powder

pinch of salt and ground white pepper

for the ginger broth:

750ml dashi stock or 2 tsp dashi powder mixed with 750ml water

3 tbsp soy sauce

2 tbsp sake

2 tbsp mirin

4 shallots, thinly sliced

1 tbsp corn starch mixed with 1 tbsp water

How To Prepare:

🍱🍱 Wrap the tofu in cheese cloth and squeeze out as much of the water as you can. Chop roughly and set aside.

🍱🍱 Soak the dried wakame in a bowl of cold water for 5–10 minutes. Drain and squeeze out the water, then chop finely.

🍱🍱 Combine the chicken with the soy sauce, sake and egg white in a large bowl, mixing well with your hands. Add the tofu, carrot, spring onions, 1 tsp grated ginger, wakame, corn starch, baking powder, and salt and white pepper. Carry on mixing well until everything is combined.

🍱🍱 Line a small rice bowl with a sheet of cling film and scoop a quarter of the tofu mixture into the bowl. Wrap the tofu firmly with cling film as if you are making a small parcel. Secure the top with a rubber band and repeat to make 3 more parcels. Place the parcels in a steamer and steam for about 20 minutes on medium-low heat.

🍱🍱 Whilst the parcels are steaming, make the broth. Heat the dashi stock in a saucepan, add the soy sauce, sake and mirin, and simmer for 3–4 minutes. Add the shallots and season with salt and white pepper, and let it boil for 2 minutes. Pour in the corn starch mixture and continue to cook, stirring all the time, forabout 20 seconds or until the broth is thickened and shiny.

🍱🍱 Remove the cling film from the tofu parcels and place each in individual bowls. Pour the broth over the top, and serve with the remaining grated ginger alongside.

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