Soy supreme: natto tofu

This dish is waaaay Japanese. Only those who can appreciate soft subtle tastes need apply.

First, Yusuke thinly sliced white onions and soaked them in water to lessen their strong taste. Next, he prepared a sauce with 1 tsp mirin, 1 tbsp soy sauce, a pinch of dashi, and the tiny packet of “mustard” that comes in a package of natto.

He mixed the sauce into natto and then piled it over blocks of silken tofu, which were also topped with the drained raw onions.

Yum, yummy.

Alas, the tofu was firmer than we prefer due to a recent tofu tragedy. We used to buy “president’s choice/ménu bleu” silken tofu, a store brand at Provigo (aka Atlantic Superstore aka Loblaws). But they haven’t had it for weeks and weeks. We even tried another store, but now hope has faded. Sniff. Japanese-style tofu is incredibly hard to come by in this part of the world…

We also had an unusual miso soup with this meal, with green peppers, potatoes, and cherry tomatoes. Yusuke used a bit of chicken broth, salt, and sugar (a tiny bit) instead of dashi powder.

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1 Comment

  1. […] I mentioned before, the closest replica to Japanese silken tofu that we’ve been able to find in Canada is no […]

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