| 1～2 Servings | |
| Tofu | 1 |
| Katsuo (bonito) Shuto | 1～2 tsp |
| Sesame Oil | 1 tbsp |
| Chopped scallion | As needed |
Directions
| 1. | Sprinkle salt on the tofu, wrap it in a paper towel and drain. | |
|---|---|---|
| 2. | Heat sesame oil in a frying pan. | |
| 3. | Sear the tofu in a frying pan until both sides are brown. Reduce the heat to medium. | |
| 4. | Add Katsuo (bonito) Shuto to the surface of the frying pan to bring out the aroma. | |
| 5. | Blend in the tofu to the charred Katsuo (bonito) Shuto. | |
| 6. | Place it onto a plate, add green chopped scallions then serve. | |
Tips and Pointers
Very simple recipe! The fragrance of charred Shuto will build up your appetite.
Comment
Used in this recipe!
Bonito Shuto
Katsuo (bonito) Shuto is made by salting and aging rare parts of these fish over a long period of time. Taking advantage of this long-term aging process, these ‘Japanese anchovies’ have a deep flavour and can be used as a main ingredient or a secret ingredient in many dishes. It can be used as a simple snack by putting it on cream cheese, a perfect match for pizza, or an exquisite sauce by adding it to olive oil or butter.
http://en.shiino.co.jp/recipe/detail.php?no=128