Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, macrobiotic tofu, kabayaki eel-style. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Kabayaki is a popular way to season and cook eel. The real thing is extremely delicious and full of fat, flavor and umami. this is one of the easy tofu recipes included in the book. make sure to check it out if you want to get started with some easy tofu recipes and cooking tofu, Japanese style! This tofu is a tasty alternative to the traditional unagi (eel) kabayaki.
Macrobiotic Tofu, Kabayaki Eel-style is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Macrobiotic Tofu, Kabayaki Eel-style is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook macrobiotic tofu, kabayaki eel-style using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Macrobiotic Tofu, Kabayaki Eel-style:
- Prepare 1 block Firm tofu
- Make ready 2 tbsp ☆Soy sauce
- Get 1 tbsp ☆Rice syrup (or beet sugar)
- Get 2 tbsp ☆Kombu based dashi stock
- Prepare 1 sheet Nori seaweed
- Get 4 tbsp Plain flour (preferably whole wheat flour)
- Make ready 1 Sansho pepper (This is essential!)
Tofu steaks with kabayaki sauce (EASY!) Kabayaki is a popular way to. Photo "Kabayaki eel on rice japanese style" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Kabayaki (蒲焼) is a preparation of fish, especially unagi eel, where the fish is split down the back (or belly), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based sauce before being cooked on a grill or griddle. Unagi Kabayaki Unagi Kabayaki Eel marinated and roasted in japanese style.
Instructions to make Macrobiotic Tofu, Kabayaki Eel-style:
- Boil the firm tofu, then drain in a colander. Put a weight on the tofu to drain the excess water.
- Marinate the tofu from Step 1 in a mixture of the ☆ ingredients for 10-30 minutes.
- Drain the marinade off (but reserve the marinade). Coat the tofu in flour. Fry the prepared tofu in a frying pan until crispy.
- Pour the reserved marinade into the frying pan and coat the tofu with the marinade. When the marinade has thickened, transfer the tofu to a serving dish.
- Tear the nori seaweed and place on top of the tofu. Drizzle on the thickened marinade. Serve when the nori has softened.
- In the picture, I used large pieces of torn nori, but smaller pieces are easier to eat.
As a side dish and sushi topping. Unagi Kabayaki can be served and eaten as a side dish and as a sushi topping. Ingredients: Eel (fish), Sauce: soy sauce (water, soybeans, wheat, salt), sugar, Alcohol Seasonings. Mabo tofu, a tofu and vegetable stew with a gravy sauce, is one of the most popular homecooked dishes in Japan. This recipe, inspired from a dish made by those homecooked meals, is recreated with a healthy It is wonderful to serve with brown rice.
So that is going to wrap it up for this exceptional food macrobiotic tofu, kabayaki eel-style recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
