A colleague brought in this delicacy to share today. I didn’t partake, but the reviews in the office weren’t exactly stellar.
This is really sort a note to self, since I always forget how I’m supposed to make this much beloved salty eggy sauce (eaten over rice).
Tamago miso, or tama-miso for short
- Tiny bit sake
- 1 c water
- 3 tbsp miso
- 2-3 eggs (beaten)
- Chopped green onions
Combine as one would when making miso soup, but the end product should be saltier and thicker. The ingredients should be added in the order above. The eggs thicken gradually and should be stirred throughout the operation.
Cooking and eating still happen chez Yusuke, just not much blogging.
Our stovetop was out of commission for a while, so a new grill/griddle was acquired.
Here are some action shots.
I’ve written about mabo dofu (that is, spicy tofu, also transliterated as mapo doufu) before, because it’s so darn tasty. The origins are Szechwanese, but it’s a very popular dish in Japan.
This version was extra-special, though, based on a recipe that Yusuke happened upon recently. Traditional mabo dofu is supposed to have ground pork, or possibly ground beef, but that just ruins everything. This is a lovely vegan* version of the classic dish, with mushrooms and natto instead of dead animals. Yes, natto: those slippery, pungent fermented soybeans. Along with the mushrooms, they provided a perfect texture and layering of umami.
Yusuke pretty much followed his usual recipe (quantities are approximate):
- 1/4 tsp minced ginger
- 1/4 tsp minced garlic
- 1 tbsp chili bean sauce (a.k.a. tobanjan)
- 1 tbsp sweet bean sauce (a.k.a. tenmenjan)
- Broth*, around 250 mL
- 1 tbsp sesame oil
- 2 tbsp katakuriko (Japanese potato starch), dissolved in 2 tbsp of water
- Green onions, thinly sliced or chopped
- 2 packages of silken tofu, cut into cubes
- Lots of mushrooms, chopped
- 2 packages of frozen natto
- Splash of soy sauce
- Splash of rice wine vinegar
- Saute ginger and garlic in sesame oil
- Add tenmenjan and tobanjan and stir
- Add mushrooms
- After mushrooms begin to cook, add natto and mix
- Add broth, tofu (gently), and green onions and continue to stir
- Add a tiny bit of vinegar and soy sauce
- Drizzle in the katakuriko mix
- Eat with plain rice (and miso soup and salad)
Lovely, filling texture and awesomely spicy taste.
*Yusuke used chicken stock, but veggie broth is fine, as is dashi stock.
Yes, it’s true, I judge wines (as well as books) by their labels. This was a very lovely chardonnay from the Great Southern (Western Australia).
The great tofu making adventure of 2011 was successful, if messy, and it seemed like high time to try again.
The steps were pretty much the same in this episode:
- Buy soy beans from the grocery store (dried)
- Soak overnight. 300g soy beans in 1 litre of water
- Drain the beans and purée in the blender
- Boil the purée with more water. Cook until there is no more “green”/raw smell, about 10 minutes
- Put the purée in muslin cloth and squeeze out the liquid into a bowl in order to the separate the “extra” material (okara*)
- Heat the liquid (now soy milk) to 70 degrees C in microwave
- Add nigari* and mix quickly
- Wait until the tofu sets
- Eat! [and clean up]
However, we had a lot of trouble at the muslin cloth step. The soy bean mixture was pretty mashy and although we squeezed with all our might and used a variety of implements, we couldn’t get much liquid out. So after about 2 hours of work, we had only 4 small ramekins of soy milk. We had tons of okara, though, so that’s a success.
The second problem was that the tofu didn’t set. It just stayed at soy milk consistency. I don’t know if was a problem with the nigari or the temperature or what. Sad panda. So we ended up with a wee bit of soy milk and lots of okara. And lots of mess. Ah well, it was a diversion.
*See previous post