ふわふわ豆腐
Fuwafuwa dōfu
Fluffy Tofu
English Interpretation
Use tofu and egg in equal parts. Beat the egg well and combine with tofu. Cook gently over low heat. It puffs up fluffy, light and soft.
原文 · Original (1782)
豆腐と卵を等分に用ゐるべし。卵をよく溶きて、豆腐に合はすべし。弱火にて静かに火を通すべし。ふわふわに嵩張りて、軽く柔らか。
Transliteration
Tōfu to tamago wo tōbun ni mochiizu beshi. Tamago wo yoku toki te, tōfu ni awasu beshi. Yowabi nite shizuka ni hi wo tōsu beshi. Fuwafuwa ni kasambar ite, karoku yawaraaka.
Notes & Annotations
Fuwafuwa (ふわふわ) is a Japanese onomatopoeic word meaning 'fluffy' or 'soft and airy.' This recipe demonstrates the Edo-period interest in texture as a primary culinary value.
English Recipe
Ingredients
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silken tofu 豆腐 1 block (350 g)一丁 Lightly pressed, crumbled
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eggs 卵 2 largeWell beaten
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mirin 味醂 ½ teaspoon
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salt 塩 pinch
Method
Serves 2–3
1. Press silken tofu lightly and crumble or mash it into small, uniform pieces.
2. In a bowl, beat 2 eggs until homogeneous.
3. Combine the crumbled tofu (about 175 g) with the beaten egg and fold gently. Add a pinch of salt and ½ teaspoon mirin for subtle sweetness.
4. Pour the mixture into a shallow, lightly oiled pan or skillet.
5. Over low to medium-low heat, stir very gently with a wooden spoon, scraping from the bottom and edges, just as you would for scrambled eggs.
6. After 3–5 minutes, the mixture will begin to set and puff. Stop stirring and let it cook undisturbed for another 2–3 minutes until the surface is just set but still jiggles slightly in the center.
7. Slide onto a plate. The texture should be custard-like and pillowy.
8. Serve warm with a light soy-based sauce or in a hot broth.
Fuwafuwa (fluffy, airy) is an onomatopoeia. This dish values texture above all: it is light, tender, and comforting — more about the mouthfeel than complex flavors.
1. Press silken tofu lightly and crumble or mash it into small, uniform pieces.
2. In a bowl, beat 2 eggs until homogeneous.
3. Combine the crumbled tofu (about 175 g) with the beaten egg and fold gently. Add a pinch of salt and ½ teaspoon mirin for subtle sweetness.
4. Pour the mixture into a shallow, lightly oiled pan or skillet.
5. Over low to medium-low heat, stir very gently with a wooden spoon, scraping from the bottom and edges, just as you would for scrambled eggs.
6. After 3–5 minutes, the mixture will begin to set and puff. Stop stirring and let it cook undisturbed for another 2–3 minutes until the surface is just set but still jiggles slightly in the center.
7. Slide onto a plate. The texture should be custard-like and pillowy.
8. Serve warm with a light soy-based sauce or in a hot broth.
Fuwafuwa (fluffy, airy) is an onomatopoeia. This dish values texture above all: it is light, tender, and comforting — more about the mouthfeel than complex flavors.