Tofu Daisy Dumplings | Tess’s Japanese Kitchen

Tofu Daisy Dumplings | Tess's Japanese Kitchen

Tofu Daisies adapted from: The Japanese Kitchen•250 Recipes in a Traditional Spirit•by Hiroko Shimbopage 188 INGREDIENTS: 1 boneless skinless chicken breast (about 7 ounces) ½ teaspoon salt 1 block firm tofu, (14 ounces) 1½ teaspoons usukuchi shoyu (light colored soy sauce), or regular shoyu 2 Tablespoons thin scallion disks, white…

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Shiraae or shiraae (白和え): A classic all-purpose tofu paste

There are several Japanese recipes that I take so much for granted that I’m sure I’ve uploaded to this site already…but I haven’t. Shira-ae or shiraae, a classic tofu paste that was born from the Zen Buddhist vegetarian cuisine called shojin ryouri, is one such recipe. It’s often described as a ‘dressing’, but that doesn’t adequately describe its thick, rich texture. It’s usually mixed with various shredded vegetables, but there’s nothing stopping you from mixing it with poached and shredded chicken, or ham, or toasted pine nuts, or anything you like. The rich taste comes from ground sesame seeds and a touch of miso. The key to the texture is to drain

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