Tofu Don
Ingredients: Mirin, Soy Sauce, Water, Dashi Kombu Seaweed, Bonito Flakes (Katsuobushi) · 20 min cook time · 615kcal · ~₩12,000
Ingredients
50ml Mirin, 100ml Soy Sauce, 100ml Water, 5g Dashi Kombu Seaweed, 10g Bonito Flakes (Katsuobushi), 10g Toasted White Sesame Seeds, 50g Takanazuke (Pickled Takana Leaf), 200g Steamed Rice, 200g Soft Silken Tofu, 1개 Egg Yolk, 50g Kamaage Shirasu (Salt-boiled Young Sardine Fish), 20g Tenkasu (Agedama, Deep-fried Flour-batter), 10g Spring Onion Leaves
Instructions
1. Gently wipe the dashi kombu seaweed with a tightly squeezed damp kitchen towel or remove dust and sand with a brush.
2. Put the mirin in a small pot and heat it on medium heat, making sure the flame does not come out from under the bottom of the pot to prevent the alcohol from igniting.
3. When the mirin starts to boil, slightly reduce the heat and simmer for about 1 minute until you don't smell any alcohol.
4. Once the alcohol has evaporated, add the soy sauce, water, dashi kombu seaweed, and bonito flakes. Submerge the bonito flakes.
5. Gradually heat the sauce and spend about 2 to 3 minutes to bring it to a boil.
6. When it begins to boil, simmer for another 4 minutes, keeping the heat at this level.
7. Remove the pot and strain the sauce through a mesh strainer covered with a paper towel. Let it sit to cool.
8. Wrap the kombu and bonito flakes with the paper towel and press it down with the back of a ladle to tightly squeeze out the sauce. Flip it over and squeeze from the back side as well. Use a durable kitchen towel that will not tear easily.
9. Keep the delicious dashi soy sauce in the refrigerator so that you can also use it as a dipping sauce for soba or udon noodles.
10. Re-roast the toasted white sesame seeds in a small pan, being careful not to burn them. Heat until the sesame seeds feel hot to the touch with your fingers.
11. Transfer the roasted sesame seeds to a cutting board covered with a paper towel. Roasting and chopping the sesame seeds makes them much more fragrant and gives them a different texture from ground sesame.
12. Place the sesame seeds into a food storage container.
13. Chop the takanazuke. Separate the thin leafy part from the thick midrib part in the middle. Cut the leafy part first into 10 cm (3.9") long pieces, stack them on top of each other and cut them along the fibers making thin strips. Then, finely chop them perpendicular to the initial cuts.
14. Cut the thick midrib part into small pieces as well.
15. Put the chopped takanazuke in a food storage container. It will be handy to keep it on standby in the fridge.
16. Prepare slightly warm rice with millet and place it into a bowl. You can also use regular white rice.
17. Place the saved bonito flakes on top of the rice. Loosen up the used bonito flakes beforehand so that they will be easier to distribute.
18. Chill the smooth, silken tofu thoroughly, lightly drain and place it onto the rice.
19. Break up the tofu with a spoon while spreading it out. Then, make an indentation in the center with the back of the spoon.
20. Gently drop in a fresh egg yolk. Be sure to use an egg that is safe to eat raw.
21. Arrange a generous amount of kamaage shirasu around the yolk.
22. Sprinkle finely chopped pickled takana around the shirasu.
23. Add the tenkasu or agedama, deep-fried flour-batter.
24. Add the chopped spring onion leaves.
25. Sprinkle with the chopped toasted white sesame seeds.
26. Finally, pour the homemade dashi soy sauce over the ingredients. You can also use regular soy sauce or a packaged noodle soup-base called men-tsuyu, but the homemade dashi soy sauce is very tasty so you should definitely try it out.
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