Just got back from Japan and this tofu set from a place in Kyoto is the best thing I ate. I'm especially interested in how to make the pickled vegetables on the side. Obviously one is kimchi, but I have no idea what the yellow vegetable is, but it was delicious and the lotus root was just the right amount of crunchy with some sweet and soy sauce-esque taste. Been getting into fermentation, so I really want to figure out how to make something similar at home
by napp22
10 Comments
left to right: danmuji(pickled radish – I buy mine at asian grocers, you can even find it on Amazon for a mark up), lotus root side dish, and kimchi.
Tofu looks great.
As a fellow tofu lover – that looks absolutely amazing 😍
Where is it from? 🙂
That is a shit load of tofu. Holy fuck.
What was done to the tofu? Looks so good!
The yellow vegetable is probably takuan, pickled daikon radish.
Looks amazing! I don’t know the Japanese names but the Korean equivalent would be Danmuji, yeomgeun jorim and Kimchi. I get the Danmuji ( pickled radish from the Asian grocery in the refrigerated section usually next to tofu and kimchi) Is try the mangchi website for the braised lotus recipe.
Takuan braised renkon and kimchi. No offense but how is this even close to the best food you ate in Japan? This is a typical lazy lunch meal lol.
That tofu looks amazing.
Is this a Korean restaurant? If so, danmuji, yeongun-jjorim, and baekju-kimchi (although I couldn’t tell you what level of aging from the picture)
Edit: based on the google maps link someone sent, it appears to be Korean-Japanese fusion, so no way for me to guess if the sides are supposed to be Korean style or Japanese style
Fried tofu recipe with or without sauce.
1: dry tofu (can use an oven to dry it out)
(You can fry it this way without the egg if you like it crispy)
2: Dip tofu in egg wash (can cover tofu into flour before dipping into egg wash so it sticks better)
(Can add salt in egg wash if you dont want to make sauce)
3: fry in pan with oil.
Sauce(can be dipped or poured into the tofu to soak up the sauce before serving)
Soy sauce (can use ponzu sauce for more flavour)
Sugar (honey)
vinegar
red chilli flakes
(Optional but will taste better)
Garlic
Scallions(spring onions)
Chives