This chilled tofu dish is packed with the minerals that we often don't eat enough of, like calcium and magnesium! Plus, the protein and unsaturated fatty acids in this dish ward off summertime fatigue and aging.
Cauldron-cooked shirasu (boiled and dried tiny sardines)
1 to 2 tablespoons
a small amount (about 1/2 to 1 teaspoon x 2)
Roughly chop up the kimchi.
Add natto which has been mixed with the sauce packet that comes with it to the mixture in 1, together with the shirasu.
I use the natto pictured here...it was cheap and the beans were nice and big - I recommend it!!
Rinse the chilled tofu lightly, cut into easy to eat pieces, and put on a serving plate.
Put the mixture from Step 2 on top of the tofu in Step 3, and drizzle with some sesame oil. Scatter some shredded nori seaweed on top and it's done.
You can tell whether your whitebait fish are fresh by the way they curve up! Make sure to check them when you're buying them.
Story Behind this Recipe
On a TV program, I saw people from the Miura Peninsula, where shirasu baby sardines are made, make a tofu dish with natto and shirasu, so I adapted it to be more tasty and full of minerals, and uploaded the recipe here!! This dish contains a lot of the minerals that we tend to be deficient in!
I used a 300 g block of tofu divided into 4 equal pieces, of which I used 2 pieces, which is why I listed it as 75 g x 2. You can use however much you like, though! Adjust the amount of toppings depending on how much tofu you use. With the amounts listed in this recipe, you can make 2 of the servings shown in the main photo.