Savory Seasoned Tofu Pouch with Crown Daisy
#WhatToEatToday 🍽️ Easy Recipe for Savory Tofu Pouch with Crown Daisy, flavored with Ichiban Dashi broth! Enjoy it with a refreshing, light broth.
This is a seasoned tofu pouch dish featuring ‘Ichiban Dashi’, a fundamental Japanese broth, creating a deep and clean flavor profile. We’ve enhanced its umami with Korean soy sauce and tuna fish sauce. The generous amount of broth makes it akin to a ‘Crown Daisy and Tofu Pouch Soup’, and it’s also a delightful treat when served with somen noodles. 🍲
✨ Ichiban Dashi (Japanese Basic Broth) Ingredients
- 500ml Water
- 2 sheets Kombu (approx. 5x5cm)
- 1 cup Bonito Flakes (approx. 10g)
🌿 Main Ingredients & Seasonings
- 2 sheets Frozen Fried Tofu Pouches (approx. 200g)
- 150g Crown Daisy (about 1/2 pack from the market)
- 400ml Prepared Ichiban Dashi
- 1 tsp Korean Soy Sauce (Guk-ganjang)
- 1 tsp Tuna Fish Sauce
- A pinch of Sugar (adjust to taste)
- 2 sheets Frozen Fried Tofu Pouches (approx. 200g)
- 150g Crown Daisy (about 1/2 pack from the market)
- 400ml Prepared Ichiban Dashi
- 1 tsp Korean Soy Sauce (Guk-ganjang)
- 1 tsp Tuna Fish Sauce
- A pinch of Sugar (adjust to taste)
Cooking Instructions
Step 1
First, let’s make the ‘Ichiban Dashi’. In a pot, combine 500ml of water and 2 sheets of kombu. Bring to a simmer over medium-low heat. Once it starts boiling, reduce the heat to low and simmer for another minute, then remove the kombu. (If you’re starting with cold water and kombu, place the kombu in cold water before turning on the heat and simmer gently over medium heat. This method extracts a deeper umami from the kombu.)
Step 2
To the broth from which the kombu has been removed, add 1 cup of bonito flakes. Turn off the heat and let it steep for 1-2 minutes to infuse the flavor and aroma. After steeping, strain the bonito flakes using a sieve or fine cheesecloth to get a clear and rich ‘Ichiban Dashi’.
Step 3
In the prepared 400ml of Ichiban Dashi, add 1 tsp of Korean soy sauce, 1 tsp of tuna fish sauce, and a pinch of sugar. Stir well to combine and season. It’s recommended to make a larger batch of this broth and store it in the refrigerator, as it’s versatile for udon, soba noodles, various soups, and stews.
Step 4
Wash the crown daisy thoroughly under running water to remove any dirt or debris. Shake off excess water or drain it in a colander. About half a pack of crown daisy, as sold in supermarkets, is a suitable amount.
Step 5
Separate the fragrant leaves from the crisp stems of the washed crown daisy. This separation helps in cooking each part to the desired tenderness.
Step 6
Cut the separated crown daisy stems into manageable pieces, about 4cm in length. Cutting them too long might make them awkward to eat.
Step 7
Slice the crown daisy leaves into bite-sized pieces, about 2-3 cuts per leaf. The leaves are delicate, so a light chop is sufficient.
Step 8
Briefly blanch the frozen fried tofu pouches in boiling water for 1-2 minutes. (If you prefer, you can blanch them longer to remove more oil!) Remove the blanched tofu pouches, rinse them under cold water, and squeeze out as much moisture as possible by hand.
Step 9
Place the squeezed tofu pouches on a paper towel and press again firmly to absorb any remaining moisture. Fried tofu pouches can spoil easily or develop an off-flavor if not properly drained, so this step is crucial for freshness and quality.
Step 10
Thinly julienne the thoroughly drained tofu pouches. Because they will expand in the broth, slicing them finely will improve their texture.
Step 11
Now it’s time to combine all the ingredients. Pour the seasoned Ichiban Dashi broth into a pot and bring it to a boil. Once the broth is rapidly boiling, add the julienned tofu pouches.
Step 12
Once the broth returns to a boil after adding the tofu, immediately turn off the heat. Add the prepared crown daisy (both stems and leaves). The residual heat will cook the crown daisy sufficiently, preventing it from becoming mushy or losing its aroma.
Step 13
After adding the crown daisy, cover the pot with a lid and let it sit for 1-2 minutes. This steaming process allows the crown daisy to cook gently, preserving its fresh aroma and crisp texture, resulting in a delicious seasoned tofu pouch dish. Overcooking is unnecessary.
Step 14
Serve the finished seasoned tofu pouch with crown daisy generously in a bowl, including the broth. You can adjust the amount of broth according to your preference. Enjoy a healthy and delicious meal with this refreshing and fragrant crown daisy and tofu pouch dish! 🥢
