Japanese Steamed Tofu with Ponzu Recipe

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Ingredients

  • 45ml mirin
  • 120ml lemon juice
    slow juicer
  • 150ml soy sauce
  • 10g kombu
    seaweed
  • 200g soft tofu
  • 1 piece spring onion
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Ingredients

45ml mirin
120ml lemon juice slow juicer
150ml soy sauce
10g kombu seaweed
200g soft tofu
1 piece spring onion

Steps

1

Prepare the Ponzu sauce:
Boil mirin in a microwave-safe bowl in the microwave at 600 W for 20 sec.
In a clean jar with a lid, mix the lemon juice, soy sauce, kombu and boiled mirin, leave to infuse for at least 1 day. Keep in the refrigerator for 1 month.
2

Prepare the topping:
Slice the green onion into fine rings. Set aside.
3

Prepare tofu:
Cut the tofu into approx. 3 x 3 x 3 cm cubes.
Place the tofu directly on the glass tray on the wire shelf of your Steam Combi Oven.

4

Steam:
Steam with combi 1 (Steam+MW) for 3 min (NN-CS89/88).
Remove from the oven.

5

Serve:
Place steamed tofu in a small bowl with Ponzu sauce, garnish with spring onion rings and serve warm.

Enjoy

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Ingredients

45ml mirin
120ml lemon juice slow juicer
150ml soy sauce
10g kombu seaweed
200g soft tofu
1 piece spring onion

Kaoru Iriyama

Kaoru Iriyama

Kaoru Iriyama studied at the cooking academy of Koyama Hirohisa, a grand master of Japanese cuisine, and then worked at the renowned restaurant "Aoyagi" in Tokyo. Today, her activities range from cooking courses, cooking events and live cooking to the publication of a Japanese cookbook.

Best work with

NN-CS89

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