Name: Bean Curd and Vegetable Bundles
Yield: Serves 2
Cuisine: Japan
Ingredients: 3 or 4 small dried shiitaké (dark Oriental mushrooms), about ¼ ounce; 1 tablespoon saké (Japanese rice wine); 2 tablespoons soy sauce; ½ cup mushroom liquid; 1 tablespoon sugar; 1 cup dashi (basic sea stock); pinch salt; 5-6 feet kampyō (dried gourd ribbons), optional; 3 pieces abura agé (fried bean curd), each about 2½ by 4½ inches; 1 tablespoon finely minced gobō (burdock root) OR parsnip; 6- to 7-ounce block firm tōfu (bean curd); momen-dōfu is best (For information on different types of bean curd); 1½ tablespoons finely minced carrot

Preparation info

Serves
2

Difficulty
Medium

Appears in

An American Taste of Japan

By Elizabeth Andoh

Published 1985

About

The Japanese enjoy bean curd prepared in a multitude of ways. This particular dish combines two types: Pouches of fried bean curd are stuffed with a tōfu and vegetable mixture, then simmered in a sweetened soy broth. This is home-style Japanese cooking at its coziest and nutritious best.

Ingredients

6- to 7-ounce block firm tōfu (bean curd); momen-dōfu is best (For information on different types of bean curd)
5-6

Method

You’ll need to weight your bean curd for a few hours to improve the flavor. Follow the instructions to do this. You can close your pockets with toothpicks, or, if you wish to make them elaborate looking (as well as enrich their taste), you can tie them with ribbons made of gourd. Soak the gourd in warm water to cover for 10 minutes, then drain, squeezing out e