Hiryuzu (Dragonhead Tofu)
Japanese
Ingredients
950g firm tofu
60g yam, peeled and grated
40g hijiki (channelled wrack)
40 edamame, peeled
40g carrot, peeled and cut into short and thin
40g burdock, shredded
10g sugar
Hiryuzu dashi
6g kombu
720ml water
90ml sake
180ml mirin
180ml Kikkoman light soy sauce
Garnish
grated ginger
micro shiso leaf
chive, finely chopped
Description
Hiryuzu translates literally to “flying dragon head” in Japanese. The name refers to how the Hijiki-seaweed infused in the dish resembles dragons in flight. This Hiryuzu recipe is a great example of Shojin-Ryori, a form of vegetarian cuisine made famous by Zen monks. In the 13th century, Zen monks from China popularized the cuisine in Japan. The practice of preparing delicious meals with seasonable vegetables and wild plants from the mountains, served with seaweed, fresh soybean curd (or dehydrated forms), and seeds (such as walnuts, pine nuts and peanuts) is a tradition that is still alive at Zen temples today.
Recipe by Takashi Miyazaki
Directions
1. Soak kombu in 720ml water and leave for overnight.
2. Place mirin, light soy sauce, sake and kombu water into saucepan and bring to the boil.
1. To drain tofu, wrap tofu with clean cotton cloth and place it on a flat tray. Put a chopping boad on top the tofu and let sit for one night.
2. Place the tofu into a bowl and mash them until smooth.
3. Place carrot and burdock into sauce pan and cook with Hiryuzu dashi until cooked.
4. Strain carrot and burdock
5. Place tofu, yam, hijiki, edamame, carrot, burdock, add sugar in a bowl and mix well.
6. Heat oil for deep frying to 160 degrees.
7. Put Hiryuzu dough into the oil, shaping into small balls and cook until golden brown.
8. Pour 90ml of Hiryuzu dashi into the bowl, put Hiryuzu into dashi and dress with garnish.