Crumbled tofu with miso and sesame くずし豆腐汁

japanese cake

I again got silken tofu labled “Sincere silken tofu, just right firmness 誠実の絹” the last time I made a dish on a whim without following any recipe. This time, I used 1/4 of the tofu in mackerel ball soup. I decide to use up the remaining tofu the next day. This is based on the recipe but with some modification. It is sort of a soup with tofu, deep fried tofu, shiitake mushroom and seasoned with miso and sesame.


Silken tofu 3/4 (this tofu come is a smaller package)which is roughly equivalent to 1/2 for regular size tofu)

Fresh Shiitake, 3, stem end cut away, stem torn along it’s length in thin strips and the caps sliced in thin strips.

Deep fried tofu pouch or abra-age 1/4, cut into small strips.

Japanese dashi broth, 400ml (I made this from my usual dash packs)

Miso 2 tbs

Roasted sesame seeds, 3 tbs, dry roasted in a frying pan and ground with a Japanese pestle and mortar or suribachi すり鉢.

Egg, medium, beaten


Add the mushroom to the broth and simmer for a few minutes and add the deep fried tofu pouch (below).

Add the tofu by crumbling by hand (below).

Simmer for a few minutes and add half of the sesame and the scallion (below).

Mix and cook for few more minutes and resolve the miso. At the last moment, add the egg and mix.

Serve immediately and add the remaining sesame.

This is a very gentle conforting dish with a nice sesame flavor. This can be a drinking snack or even ending “shime” dish.

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