Yudofu, which translates to hot water tofu, is one the simplest Japanese dishes. As the name suggests, the tofu is merely heated in warm water, which is usually only spiced with dried kelp, a variety of dried seaweed. Yudofu was created by Buddhist monks who live in the Kyoto area and follow a strict diet which does not include any animal produce.
The tofu used in yudofu has to be fresh, and restaurants serving the dish usually prepare fresh tofu on a daily basis. Most commonly, the kinugoshi tofu variety is employed in the dish, due to its silky and almost custard-like consistency. Traditionally, the dish is served in a traditional Japanese nabe pot, and the guests usually help themselves by taking a piece of tofu and placing it in their individual bowls.
Chawanmushi is a delicate custard-soup, its name meaning steamed in a tea cup. Each portion of the dish is ideally served in a small, lidded cup, either as an appetizer or as a part of a bigger meal. The custard usually consists of an egg mixture that can be flavored with numerous ingredients such as dashi (Japanese stock), soy sauce, mushrooms, tofu, ginko nut, or steamed shrimp.
It is believed that the dish originated in Kyoto and Osaka during the Kansei period, later spreading to Edo and Nagasaki. Chawanmushi can be served hot, warm, or cold, and can be garnished with carrot shavings, Japanese parsley, or even more seafood.
VARIATIONS OF Chawanmushi
Ikura chawanmushi is a traditional Japanese egg-based dish. Chawanmushi is a soft egg custard that's steamed until the texture becomes silky smooth. The eggs are often flavored with dashi, soy sauce, or seafood stock. In this version, chawanmushi is topped with ikura (salmon roe) before serving, providing a salty pop and a nice textural contrast.
This delicate dish can be served hot, warm, or cold in a small lidded cup, and since it can't be eaten with chopsticks, it's one of few Japanese dishes that are traditionally consumed with a spoon. Ikura chawanmushi is traditionally served as an appetizer.
Uni chawanmushi is a traditional Japanese egg-based dish. Chawanmushi is a soft egg custard that's steamed until the texture becomes silky smooth. The eggs are often flavored with dashi, soy sauce, or seafood stock. In this version, chawanmushi is topped with uni (sea urchin gonads) before serving, providing a nice textural contrast.
This delicate dish can be served hot, warm, or cold in a small lidded cup, and since it can't be eaten with chopsticks, it's one of few Japanese dishes that are traditionally consumed with a spoon. Uni chawanmushi is traditionally served as an appetizer.
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