Mizore-ni, meaning "snow-like" in Japanese, is a comforting and subtly sweet dish featuring thick slices of simmered tofu and grated daikon radish. This humble yet elegant preparation showcases the delicate flavors of its simple ingredients, enhanced by a flavorful dashi broth and a touch of soy sauce. The soft, melt-in-your-mouth tofu contrasts beautifully with the refreshing crunch of the daikon, creating a delightful textural experience that's both satisfying and light. It's a perfect side dish for a variety of Japanese meals, or a light and nourishing meal on its own.
The beauty of Mizore-ni lies in its simplicity; minimal ingredients transform into a harmonious whole. This recipe focuses on achieving the perfect balance of textures and flavors, resulting in a dish that's both deeply satisfying and surprisingly easy to make. Ready to learn how to create this exquisite Japanese comfort food? Let's dive into the step-by-step instructions below!
Tools Needed
- Grater
- Frying Pan
- Paper Towels
- Plastic Bag
Ingredients
- Thick Tofu (silk or cotton)
- Daikon Radish
- Ginger
- Soy Sauce
- Mirin
- Sugar
- Salt
- Potato Starch: 1 teaspoon
- Bonito Flakes
- Green Onions
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Grate the daikon radish and ginger. Leave the daikon skin on as it will soften during cooking.
- Pat the deep-fried tofu dry with paper towels to remove excess oil.
- Cut the deep-fried tofu into bite-sized pieces. Place in a plastic bag and sprinkle with 1 teaspoon of potato starch.
Step 2. Simmer the Daikon and Tofu
- In a cold frying pan, add the grated daikon radish and ginger. Add soy sauce, mirin, sugar, and salt. Add a little water.
- Bring the mixture to a boil. Add the deep-fried tofu. Do not stir.
- Cover and simmer on low heat for 3 minutes.
Step 3. Thicken and Finish
- Stir gently. The sauce should thicken.
- Turn off the heat. Add bonito flakes.
- Garnish with green onions.
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- Hold the daikon radish firmly when grating to avoid tiring your arms.
- Don't use too much potato starch; 1 teaspoon is sufficient to prevent the tofu from becoming mushy.
- Avoid stirring the tofu while simmering to maintain its texture.
- Add bonito flakes after turning off the heat to preserve their aroma.
Nutrition
- N/A
FAQs
1. Can I use silken tofu instead of firm or extra-firm tofu?
No, silken tofu is too soft and will likely fall apart during simmering. Firm or extra-firm tofu holds its shape better and is ideal for this recipe.
2. What can I substitute for dashi?
If you don't have dashi, you can substitute with vegetable broth or even water combined with a teaspoon of soy sauce and a pinch of kombu (kelp) for a similar umami flavor.
This comforting and flavorful Mizore-ni is a testament to the beauty of simple cooking. Enjoy the satisfying textures and delicate flavors of this easy-to-make Japanese dish. We hope you'll add this recipe to your repertoire of go-to comfort foods!