Kanagawa Prefecture

Oyama no tofu ryori

Oyama no tofu ryori
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Image Source : Kankiro Restaurant


Ingredients (For 3 persons)

  • Tofu 1
  • Yuzu miso or sesame miso (see below for how to make) As needed

How to cook

  • 1. Do not use freshly made Oyama Tofu, but let it sit in the refrigerator overnight (or 2 or 3 days). Wrap the tofu in a cloth, press down with a weight, and let drain overnight. *If you don't have time, 2 hours or more is acceptable.

  • 2. Cut off the ends of the tofu, cut each piece into 6 equal pieces, and skewer.

  • 3. Line a wire mesh with aluminum foil, place crosswise side up, and heat over a flame.

  • 4. When it starts to puff up a little, turn it over. Cook for about 4 minutes on each side (to get a slightly charred surface).

  • 5. When both sides are well browned, brush with soybean paste and grill until the miso is just about ready. Arrange two skewers on each plate.

    [Yuzu Miso]
    1 yuzu, 90g sugar, 45g miso (2:1 ratio of sugar to miso), sake to taste

    [How to cook]
    Add sake a little at a time to thicken the mixture.

    [Sesame paste]
    15g sesame paste, 100g miso, 200g sugar, sake a little

    [How to cook]
    Add sugar and soybean paste to the sesame seeds, knead well, and add sake to thicken.

provider : Kankiro Restaurant

* Recipes vary depending on the region and home.