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1 day 7 hours 45 min

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Tofu with Ricotta Cheese

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Ingredients (Serves 4)
*1 block silken tofu
*2 tsp sugar
*1/4 cup / 50ml soy sauce
*1 tbsp mirin sweet cooking sake
*1/2 tbsp grated ginger
*1/2 pack (125g) ricotta cheese
*5 shiso leaves *
*dried bonito flakes
*white sesame seeds

* If you can't find shiso leaves, mint and basil leaves mixture can be substituted.

1 Place the tofu on a plate. Place a folded paper towel around the tofu to absorb the excess moisture. Cover it with plastic wrap, and keep it in the refrigerator until just before serving.

2 Make the sauce. Combine the soy sauce, sugar and mirin in a small pan, and heat it. When it begins to boil, turn the heat down to low and simmer for about 3 minutes.

3 Pour the sauce into a small bowl, wrap it with plastic wrap, and let it cool in the refrigerator.

4 Shred the shiso leaves.

5 Mix the ricotta cheese till it softens.

6 Take the tofu out of the refrigerator and remove the paper towel. Place the ricotta cheese on top of the tofu and pour the sauce. Garnish with the shredded shiso, bonito flakes and sesame seeds on top.

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