Recipe of Award-winning Boiled Tofu with Lots of Wakame with Korean Sauce
Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Steps to Prepare Any-night-of-the-week Boiled Tofu with Lots of Wakame with Korean Sauce. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Boiled Tofu with Lots of Wakame with Korean Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Boiled Tofu with Lots of Wakame with Korean Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Boiled Tofu with Lots of Wakame with Korean Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few ingredients. You can have Boiled Tofu with Lots of Wakame with Korean Sauce using 12 ingredients and 8 steps. Here is how you cook that.
Boiled tofu is a standard winter dish.
I like it but I quickly tire of the same old soy sauce and ponzu flavor.
Since the tofu is the main ingredient, only use a small amount of meat.
You can also add any other ingredients that you want.
You can make 4 large servings of sauce with this recipe. Recipe by Nacchi sencho
Ingredients and spices that need to be Take to make Boiled Tofu with Lots of Wakame with Korean Sauce:
- 2 blocks Tofu (silken or firm)
- 60 grams Wakame seaweed (salted)
- 200 grams~ Pork (thinly cut for shabu-shabu)
- Korean Sauce
- 1 tbsp Ginger (finely chopped)
- 1/2 tbsp Garlic (finely chopped)
- 3 tbsp Spring onion (finely chopped)
- 3 tbsp White ground sesame seeds
- 2 tsp Sugar
- 5 tbsp Soy sauce
- 1 tbsp Sesame oil
- 1 tbsp Gochujang
Instructions to make Boiled Tofu with Lots of Wakame with Korean Sauce
- Finely chop the ginger, garlic, and onion (the smaller the pieces, the better).
- Combine Step 1 with the Korean sauce ingredients and mix well (the sauce is now done).
- Soak the washed wakame in water to get rid of the salt. Then dry well and cut into bite-sized pieces.
- Fill a pot (or earthenware pot) with water and bring to a boil. Add some sake (optional). When it begins to boil again, gently add the meat piece by piece.
- A lot of scum from the meat will appear, so gently skim.
- Add the cut tofu and heat it up. Lastly, add the wakame, quickly heat it up, and it's all done.
- Arrange on a plate, pour on the Korean sauce, and serve.
- I didn't add any other ingredients, but I recommend serving it with udon noodles.
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