Tofu Daisies

Name: Tofu Daisies (Mushi Dofu)
Cuisine: Japanese
Ingredients: 1 small skinned and boned chicken breast half (about 5 ounces); ½ teaspoon salt; 1 block (about 11 ounces) firm tofu; 1½ teaspoons usukuchi shoyu (light-colored soy sauce), preferably or regular shoyu (soy sauce); 1½ teaspoons usukuchi shoyu (light-colored soy sauce), preferably or regular shoyu (soy sauce); 1½ teaspoons usukuchi shoyu (light-colored soy sauce), preferably or regular shoyu (soy sauce); 2 tablespoons thin scallion disks, white parts only; 1½ teaspoons peeled, finely grated ginger; ½ beaten egg white; ½ tablespoon potato starch or cornstarch; ½ tablespoon potato starch or cornstarch; 2 teaspoons sesame oil, divided; 20 to 25 wonton wrappers, preferably, or gyoza wrappers, cut into long, thin strips; 20 to 25 wonton wrappers, preferably, or gyoza wrappers, cut into long, thin strips; 6 lettuce leaves; 12 shungiku (chrysanthemum) leaves, preferably, or spinach leaves; 12 shungiku (chrysanthemum) leaves, preferably, or spinach leaves; 2 tablespoons hot mustard paste; Nihaizu dressing (rice vinegar and soy sauce dressing); Nihaizu dressing (rice vinegar and soy sauce dressing); Nihaizu dressing (rice vinegar and soy sauce dressing)

Mushi Dofu

Preparation info

4
servings as an appetizer servings as a main dish

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

My students gave the name “tofu daisies” to these dumplings, which consist of tofu and chicken steamed in jackets of julienned wonton wrappers. Each dumpling is garnished with a drop of mustard paste in the center. The resulting appetizer has an attractive flower-like appearance.

Steamed dumplings should be eaten while piping hot, since the surface of the wonton wrappers dries quickly and becomes tough to bite. But sometimes the dumplings may be ready a few minutes before your guest

Ingredients

Asia
Japan
Starter

Ingredients

Method