Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, macrobiotic tofu, kabayaki eel-style. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Macrobiotic Tofu, Kabayaki Eel-style is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Macrobiotic Tofu, Kabayaki Eel-style is something that I have loved my whole life.
Kabayaki is a popular way to season and cook eel. The real thing is extremely delicious and full of fat, flavor and umami. this is one of the easy tofu recipes included in the book. make sure to check it out if you want to get started with some easy tofu recipes and cooking tofu, Japanese style! Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine.
To begin with this recipe, we have to first prepare a few components. You can have macrobiotic tofu, kabayaki eel-style using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Macrobiotic Tofu, Kabayaki Eel-style:
- Take 1 block Firm tofu
- Take 2 tbsp ☆Soy sauce
- Take 1 tbsp ☆Rice syrup (or beet sugar)
- Get 2 tbsp ☆Kombu based dashi stock
- Make ready 1 sheet Nori seaweed
- Get 4 tbsp Plain flour (preferably whole wheat flour)
- Prepare 1 Sansho pepper (This is essential!)
See more ideas about Macrobiotic, Whole food recipes, Food. On the day of the ox in midsummer there is a custom to eat eel which started in the Edo period. The salty sweet sauce matches perfectly well with eel and rice! This style of cooking is specifically for dishes prepared with fish.
Steps to make Macrobiotic Tofu, Kabayaki Eel-style:
- Boil the firm tofu, then drain in a colander. Put a weight on the tofu to drain the excess water.
- Marinate the tofu from Step 1 in a mixture of the ☆ ingredients for 10-30 minutes.
- Drain the marinade off (but reserve the marinade). Coat the tofu in flour. Fry the prepared tofu in a frying pan until crispy.
- 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.
- Tear the nori seaweed and place on top of the tofu. Drizzle on the thickened marinade. Serve when the nori has softened.
- In the picture, I used large pieces of torn nori, but smaller pieces are easier to eat.
Typically a long fish is filleted, deboned, skewered, grilled without the sauce first, and then The popular Japanese eel or unagi (鰻) is actually called Unagi no Kabayaki (鰻の蒲焼き) because the way it's cooked is kabayaki-style. Mabo tofu, a tofu and vegetable stew with a gravy sauce, is one of the most popular homecooked dishes in Japan. This recipe, inspired from a dish made by those homecooked meals, is recreated with a healthy touch and will be enjoyed by children and all ages. It is wonderful to serve with brown rice. Is the Macrobiotic Diet an effective weight loss plan?
So that’s going to wrap this up with this exceptional food macrobiotic tofu, kabayaki eel-style recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
