This is a soup-like pot dish for winter. Mizore means sleet in Japanese and refers to the sleety scattering of daikon over the tofu and stock. It is an excellent dish for when you feel you’ve over-indulged or are coming down with a cold.
Cut the tofu into six cubes. In a small pan or donabe, gently boil the water with the dashi konbu for 10 minutes to create a stock. Add the tofu cubes and cook for 5 minutes, and then put the tofu and stock in a serving dish (if you have made it in a donabe, then you can serve it straight from the pot). Scatter with the grated daikon and sprinkle over the ginger, chives, lime juice and kaeshi. Serve.
© 2014 All rights reserved. Published by Kitchen Press.