Shrimp and Shiitake Stuffed Tofu
Delight even the most finicky of guests with this beautiful dish! Steamed tofu stuffed with a shrimp and shiitake filling has fun textures and is full of umami. A recipe definitely worth trying!
Photographed by TERUO UKITA
Beans & Tofu
Calorie count is per serving.
Excludes time needed to reconstitute the dried shiitake mushroom.
Ingredients (Serves 2)
- 1 kinugoshidofu (approx. 350 g)
- 4 shrimp (heads removed; unshelled) (approx. 60 g)
- 1 dried shiitake mushroom
- 1 tsp egg white
- 1/2 tsp sake
- 1/2 tsp potato starch
- A pinch of salt
- 2 tbsp ponzu soy sauce
- A dash of sesame oil
- Chili pepper, to taste
- Potato starch, as needed
Reconstitute the dried shiitake. Remove the stem and mince the cap. Shell and devein the shrimp, then finely chop.
Put the minced shiitake and shrimp in a bowl. Add [A] in the following order: sake, salt, egg white, then potato starch. Mix thoroughly.
Cut the tofu into 4 equal pieces. Use a 1 tsp measuring spoon to scoop out the center of each piece to make a round, shallow hole for the shrimp filling. Use a tea strainer to sprinkle potato starch evenly over the holes to help the filling stick to the tofu.
When scooping out the tofu, be careful not to go too deep and pierce the bottom. Use the tofu you scoop out in other dishes such as miso soup.
Divide the shrimp filling into 4 equal portions and shape into round balls.
Lightly press the balls into the tofu holes so they look like mounds. Place the tofu pieces on a heat-resistant dish small enough to fit inside a steamer.
Line a steamer with a towel. Once it starts to steam, place the dish inside. Flip the corners of the towel over the lid and hold in place with a clothespin. Steam over low heat for 10 minutes.
Use the corners of the towel to lift the dish up from the steamer. Serve with the [Sauce].
Be careful when lifting up the dish, as it will be very hot!