雷豆腐
Kaminari dōfu
Thunder Tofu
English Interpretation
Crumble tofu roughly by hand and fry in a pan with hot sesame oil. It crackles and pops like thunder. Drizzle with a little soy sauce and serve with scallion, daikon, and wasabi.
原文 · Original (1782)
豆腐を手にて粗く崩して、熱きごま油を敷きたる鍋にて炒むべし。バチバチと音立ちて雷のごとし。醤油を少し掛けて、葱、大根、山葵を添えるべし。
Transliteration
Tōfu wo te nite arokuku kuzushite, atsuki gomaabura wo shikitaru nabe nite itamumu beshi. Bachitachi to oto-tachite kaminari no gotoshi. Shōyu wo sukoshi kakete, negi, daikon, wasabi wo soeru beshi.
Notes & Annotations
Kaminari (雷) means thunder. The name is onomatopoeic, describing the sizzling, popping sound of wet tofu meeting hot sesame oil. This is one of the most frequently recreated recipes from the book.
English Recipe
Ingredients
-
silken tofu 豆腐 1 block (350 g)一丁 Crumbled by hand
-
sesame oil ごま油 2 tablespoonsHot and fragrant
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soy sauce 醤油 2 tablespoons
-
green onion, minced 葱 2 tablespoons
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grated daikon 大根 2 tablespoons
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fresh wasabi 山葵 a small dab
Method
Serves 2–3
1. Gently press silken or soft tofu and crumble by hand into small, irregular pieces.
2. Heat a large skillet or wok over high heat. Add 2 tablespoons sesame oil until shimmering and fragrant.
3. Carefully add the crumbled tofu to the hot oil. It will sizzle and crackle loudly — this is correct. Stir gently and frequently for 3–4 minutes.
4. The tofu pieces will brown slightly and develop a tender crust while remaining tender inside.
5. Drizzle with 2 tablespoons soy sauce and toss gently.
6. Transfer to a serving bowl. Top with finely minced green onion, grated daikon, and a small dab of fresh wasabi.
Kaminari ('thunder') refers to the spectacular crackling sound as wet tofu meets hot sesame oil. The sensory drama is central to the dish. Serve immediately and eat at once.
1. Gently press silken or soft tofu and crumble by hand into small, irregular pieces.
2. Heat a large skillet or wok over high heat. Add 2 tablespoons sesame oil until shimmering and fragrant.
3. Carefully add the crumbled tofu to the hot oil. It will sizzle and crackle loudly — this is correct. Stir gently and frequently for 3–4 minutes.
4. The tofu pieces will brown slightly and develop a tender crust while remaining tender inside.
5. Drizzle with 2 tablespoons soy sauce and toss gently.
6. Transfer to a serving bowl. Top with finely minced green onion, grated daikon, and a small dab of fresh wasabi.
Kaminari ('thunder') refers to the spectacular crackling sound as wet tofu meets hot sesame oil. The sensory drama is central to the dish. Serve immediately and eat at once.