達成凍豆腐
Tassei kōri dōfu
Accomplished Frozen Tofu
English Interpretation
Handle frozen tofu carefully with a master's touch, and simmer gently in a proper dashi. When the stage of mastery is reached, the deep beauty of tofu is revealed and made clear.
原文 · Original (1782)
凍豆腐を達人の手にて丁寧に扱いて、しかるべき出汁にて優しく煮るべし。達成の境地に至りて、豆腐の深き美、開かれ明らかとなるなり。
Transliteration
Kōri dōfu wo tatsujin no te nite teinei ni atsukaite, shikaru beki dashi nite yasashiku niru beshi. Tassei no kyōchi ni itarite, tōfu no fukaki bi, hirakare akakara to naru nari.
Notes & Annotations
Tassei (達成) means 'accomplishment' or 'achievement,' suggesting this is an elevated version of the basic frozen tofu preparation.
English Recipe
Ingredients
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firm tofu 豆腐 1 block (350 g)一丁 Frozen 2–3 weeks, thawed, and reconstituted
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premium dashi stock 出汁 500 mlHigh-quality dashi essential
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soy sauce 醤油 2½ tablespoons
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mirin 味醂 1 tablespoon
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sake 酒 ½ tablespoon
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salt 塩 a pinch
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daikon or carrot 大根 1 or 2 piecesGarnish
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mitsuba (Japanese parsley) 三つ葉 1 leafGarnish
Method
Serves 3–4
1. Prepare frozen tofu by freezing firm tofu for 2–3 weeks for maximum sponginess.
2. Thaw completely at room temperature, then gently squeeze to remove excess moisture.
3. Cut into pieces and soak in warm water for 5 minutes to rehydrate, then gently squeeze again.
4. Prepare the refined broth: 500 ml premium dashi, 2½ tablespoons soy sauce, 1 tablespoon mirin, ½ tablespoon sake, a tiny pinch of salt. Heat gently.
5. Add the reconstituted frozen-tofu pieces to the simmering broth.
6. Simmer very gently for 15–20 minutes, allowing the tofu to absorb the flavors completely.
7. Serve in lidded bowls. Include one or two pieces of daikon carrot, and a single leaf of mitsuba (Japanese parsley).
Tassei ('accomplishment') represents the perfected version of frozen tofu. This is not quick cooking — it demands patience, care, and time. The reward is a tofu that has absorbed flavor so completely it becomes something transcendent. This is the elevated, refined preparation.
1. Prepare frozen tofu by freezing firm tofu for 2–3 weeks for maximum sponginess.
2. Thaw completely at room temperature, then gently squeeze to remove excess moisture.
3. Cut into pieces and soak in warm water for 5 minutes to rehydrate, then gently squeeze again.
4. Prepare the refined broth: 500 ml premium dashi, 2½ tablespoons soy sauce, 1 tablespoon mirin, ½ tablespoon sake, a tiny pinch of salt. Heat gently.
5. Add the reconstituted frozen-tofu pieces to the simmering broth.
6. Simmer very gently for 15–20 minutes, allowing the tofu to absorb the flavors completely.
7. Serve in lidded bowls. Include one or two pieces of daikon carrot, and a single leaf of mitsuba (Japanese parsley).
Tassei ('accomplishment') represents the perfected version of frozen tofu. This is not quick cooking — it demands patience, care, and time. The reward is a tofu that has absorbed flavor so completely it becomes something transcendent. This is the elevated, refined preparation.