"Thunder" Tofu (Kaminari Tofu) Miso Soup
This recipe uses "kaminari (thunder) tofu." It is called kaminari because of the sound it makes when you cook the tofu. The sesame oil adds full body to this umami-rich dish.
Photographed by MASAO KUDO
Beans & Tofu
Calorie count is per serving
Excludes time spent pressing excess moisture out of tofu.
Ingredients (Serves 2-3)
- 1/2 block momendofu (150 g)Note
Tofu that has been pressed and drained to remove excess moisture. Its firm texture makes it ideal for cooking.
- 500 ml dashiNote
Japanese soup stock. Made with a lot of different ingredients, most commonly konbu kelp and bonito flakes.
- Myoga ginger (cut into rounds), a small amountNote
Belongs to the ginger family. The flower buds are eaten before blooming. The special flavor stimulates the appetite. Often used for garnish.
- Shichimi chili pepper, to tasteNote
Mixed chili pepper. The spiciness and fragrance of the chili base is balanced with six other ingredients such as : powdered sanshyo pepper, chinnpi orange peel, hemp seed, sesame, shiso seed, poppy seed, green laver, or perilla beefsteak plant.
- 1 1/2 tbsp sesame oil
- 50 - 60 g miso
Wrap the tofu in a thick cloth and place a metal tray or other weight on top and let sit for 20 min to press out excess moisture. Break into large pieces by hand.
Add the sesame oil to a pot and heat, then add the tofu pieces and stir-fry over medium-high heat, moving the pot around to move the tofu (watch out for spattering oil). When the tofu is completely coated with the sesame oil, remove from heat.
In a separate pot, heat the dashi to a simmer, then mix in 50-60 g of miso to season.
Place the tofu into serving bowls, then pour the miso soup in. Top with the myoga ginger and sprinkle with shichimi chili pepper.