炙き豆腐
Aburi dōfu
Seared Tofu
English Interpretation
Thread tofu onto skewers and grill over charcoal. The outside browns while the inside stays soft and warm. Eat it as it is.
原文 · Original (1782)
豆腐を串に刺して、炭火にて炙るべし。表は焦げ色となり、中はやはらかく温まるべし。そのままにて食すべし。
Transliteration
Tōfu wo kushi ni sashite, sumigashira nite aburu beshi. Omote wa kogire-iro to nari, naka wa yaharaka ku atamawaruru beshi. Sono mama nite shokusu beshi.
Notes & Annotations
Aburi (炙り) means 'to sear' or 'to toast over flame.' Yakidōfu (焼き豆腐) is widely used today in sukiyaki and other hot-pot dishes. The tsūhin ('familiar') grade indicates this was so well-known as to need no instruction.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁 Pressed and cubed
-
salt 塩 to taste
Method
Serves 2
1. Press firm tofu and cut into chunks about 5 × 3 cm.
2. Thread onto wooden skewers, spacing evenly.
3. Grill over direct flame or charcoal until the surface is lightly charred and marked — about 3–4 minutes on each side.
4. Serve as is, with perhaps a light sprinkle of salt or dipping sauce of soy and wasabi.
This is yakidōfu — the grilled tofu that remains a standard in sukiyaki and nabemono (hot-pot) cooking. The name 'aburi' means the tofu is briefly seared, not fully cooked through.
1. Press firm tofu and cut into chunks about 5 × 3 cm.
2. Thread onto wooden skewers, spacing evenly.
3. Grill over direct flame or charcoal until the surface is lightly charred and marked — about 3–4 minutes on each side.
4. Serve as is, with perhaps a light sprinkle of salt or dipping sauce of soy and wasabi.
This is yakidōfu — the grilled tofu that remains a standard in sukiyaki and nabemono (hot-pot) cooking. The name 'aburi' means the tofu is briefly seared, not fully cooked through.