Toumeshi

• porties: 4 servings

Ingrediënten

2 blocks soft or silken tofu

2 satsuma-age (or some other deep fried fishball)

400 ml dashi stock (made with 400 ml water plus 1 tsp granulated instant dashi like hondashi)

100 ml light soy sauce

100 ml mirin

3 Tbsp sugar

green onions (chopped)

300 g Japanese sushi rice

As much brewed Hojicha tea liquid (made with more tea than usual so the liquid looks dark and the flavor is really there) as is necessary to cook the rice, according to the instruction of the rice cooker

1 pinch salt

Instructies

Cook the rice with the Hojicha tea liquid and salt in a rice cooker, following the instructions of the rice cooker.

Wrap tofu in a clean dish towel (or paper towel) for 10 mins to drain.

Place the tofu blocks carefully in a pot with the satsuma-age, and pour the dashi stock combined with light soya sauce, mirin, and sugar into an open space (in the case of silken tofu, if you pour it directly onto the tofu the tofu will crack so be careful not to do this).

Turn on the heat. Once the liquid starts boiling, turn the heat down to a gentle simmer, place a lid on the pot and stew for 30 minutes.

Once stewed, the tofu needs to cool and rest for at least 1 hour and up to a day (in the fridge) until the flavor seeps right in. This is a technique often used with Japanese stews, where it's said that the flavors will settle and develop while the food cools down.

Reheat the tofu in its liquid (as well as the rice if it's cooled down), put as much rice as you want in a bowl, and gently place the tofu on top. Drizzle with some of the liquid, if necessary. Top with green onions and enjoy with a spoon.