Japanese Style Tofu en Cocotte with Lots of Sauce

Japanese Style Tofu en Cocotte with Lots of Sauce

I used tofu and poured on a lot of thick sauce. It's a healthy and satisfying cocotte. Delicious chilled, too.

Ingredients: 2-3 servings

Firm tofu (silken tofu is okay too)
180 g
Nagaimo yam
a pinch (1 g)
Dashi stock granules
1/3 teaspoon
1 cup (200 ml)
Mirin, sugar
1 scant teaspoon each
Imitation crab sticks
4 sticks
Edamame (frozen)
10 edamame in their shells
Soy sauce
1/2 teaspoon
to taste
Katakuriko slurry
2/3 tablespoons
1 tablespoon


1. Cut the nagaimo yam into small pieces. Put the tofu into the bowl of a food processor while crumbling it up, add the cut up nagaimo, egg, and a pinch of salt, and process until smooth. Pour the mixture into cocotte bowls.
2. Cover the cocottes with plastic wrap and microwave for 3 to 4 minutes. In the meantime, take the edamame beans out of the pods, and shred the imitation crab sticks.
3. Put the shredded imitation crab stick, edamame beans and soy sauce into a pan and bring to a boil. Add the katakuriko dissolved in water to thicken. Adjust the seasoning with salt.
4. Pour the sauce over the cocottes, garnish with yuzu peel if you have it, and it's done.

Story Behind this Recipe

I became a cooking tester for Hondashi brand dashi granules, so I created this healthy cocotte.