Wednesday, August 1, 2012

Steamed Silken tofu with fish balls recipe

Even the silken tofu is slightly different from white soft tofu that sells in the general market. But when use it to cooking, it is more flexible than. This makes it is dense and smooth and beautiful when used in cooking. Silk in Japanese, it means kinu, which means it looks nice white.

Ingredients of steamed silken tofu with fish balls recipe (for serve 4 plates)

Silken tofu 1 cubes
Sea fish sliced 1 cup
Carrots cut into squares 2 tablespoons
Shiitakes cut into squares 2 tablespoons
Minced ginger 1 tablespoon
Egg white 1 foam
Cornstarch 1 tablespoon
Salt, pepper and onion slice a little bit
Japanese soy sauce (Shoyu) 2 1/2 tbsp
Mirin 1 tbsp
Sesame oil 1 tbsp
Water 1 ½ tablespoons

How do of steamed silken tofu with fish balls recipe

-Use fish, egg whites, salt, pepper, corn flour blended together, blender until the mixture is smooth and homogeneous sticky, after spinning finish, spoon into a bowl and mixed with carrots, shiitakes, onion and ginger, stir to combine and put in refrigerator to rest. This is part of the fish balls.

-Cut tofu squares the size you want by giving it has a thickness of about 1 inch, then spoon the fish balls that we prepare onto this tofu, bring these come to steam in boiling water for about 7 minutes.

-In the meantime, mix Japanese soy sauce (Shoyu), sesame oil, mirin and water, stir to combine, pour on Silken tofu that we steamed, while it is hot and sprinkle with onion.
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