Macrobiotic Tofu, Kabayaki Eel-style

Macrobiotic Tofu, Kabayaki Eel-style

I felt like eating kabayaki eel, so I made this and was very satisfied! If your're following a macrobiotic diet, it's essential to find the right ingredients to make satisfying dishes. It's also very economical.

Ingredients: 2 servings

Firm tofu
1 block
☆Soy sauce
2 tablespoons
☆Rice syrup (or beet sugar)
1 tablespoon (or 2 teaspoons beet sugar)
☆Kombu based dashi stock
2 tablespoons
Nori seaweed
1 sheet
Plain flour (preferably whole wheat flour)
about 4 tablespoons
Sansho pepper (This is essential!)
as needed


1. Boil the firm tofu, then drain in a colander. Put a weight on the tofu to drain the excess water.
2. Marinate the tofu from Step 1 in a mixture of the ☆ ingredients for 10-30 minutes.
3. Drain the marinade off (but reserve the marinade). Coat the tofu in flour. Fry the prepared tofu in a frying pan until crispy.
4. Pour the reserved marinade into the frying pan and coat the tofu with the marinade. When the marinade has thickened, transfer the tofu to a serving dish.
5. Tear the nori seaweed and place on top of the tofu. Drizzle on the thickened marinade. Serve when the nori has softened.
6. In the picture, I used large pieces of torn nori, but smaller pieces are easier to eat.

Story Behind this Recipe

In an effort to cook a macrobiotic dish for myself while cooking for my family at the same time, I created this dish while making teriyaki horse mackerel with a paste made from umeboshi and shiso leaves... I was very satisfied.