Ehime Prefecture

Igisu tofu

Igisu tofu
Related images
  • Image Source : Imabari City Tourism Division


Materials (For 4 persons)

  • sea bream (Sparidae) 10g
  • Boiled shrimp 3 and 1/2 cups
  • Raw soybean flour 1/2 cup
  • Shrimp 100 g
  • burdock root 35g
  • carrot 15g
  • shiitake mushroom 2 pieces
  • light soy sauce 1 tbsp.
  • Vinegared mustard miso] White miso 150g
  • Vinegared mustard miso] Vinegared sugar 1 tbsp.
  • Vinegared mustard miso] mirin (sweet cooking rice wine) 1 tbsp.
  • Vinegared mustard miso] Vinegared miso with mustard 5 tbsp.
  • Vinegared mustard miso] Umami flavor enhancer A pinch
  • mustard paste 1 to 1 1/2 tsp.

How to cook

  • 1. Break up and rinse the sardines in cold water several times, remove sand and debris well, and soak them in water overnight.

  • 2. Cut carrot, burdock root and shiitake mushroom into thin strips and season.

  • 3. Boil the shrimp with the skin on, remove the skin, and chop. (Keep the boiling water.)

  • 4. Put 1 and the shrimp in a pot and bring to a boil slowly. Add light soy sauce, seasoned ingredients, and put in a sink to cool and harden.

  • 5. Combine the seasonings and make the mustard miso paste.

  • 6. When the igisu-dofu is ready, cut it into pieces and pour the mustard-vinegared miso over the pieces.
    You do not need to put the ingredients in the igisu-dofu.

provider : "Ehime Local Cooking Story" (supervised by Shoko Watanabe, Ehime Prefecture Tourism Association)

* Recipes vary depending on the region and home.