おぼろ豆腐
Oboro dōfu
Hazy Tofu
English Interpretation
When setting soymilk, do not strain through cotton — simply scoop it. Thin as clouds, like the hazy moon. Serve as it is.
原文 · Original (1782)
豆乳を凝らせる時に、木綿を引かずして、くむべし。雲の如くうすく、朧月の如し。そのままにて供すべし。
Transliteration
Tōnyū wo koyaseru toki ni, momen wo hikazu shite, kumuべし. Kumo no gotoku usuく, oborozuki no gotoshi. Sono mama nite kyō su beshi.
Notes & Annotations
Oboro (朧) means 'hazy' or 'dim,' describing the indistinct, cloud-like appearance of the barely-set curds. Similar to yose dōfu (No. 25) but the name emphasizes the visual quality.
English Recipe
Ingredients
-
fresh soy milk 豆乳 500 mlJust-coagulated
-
grated daikon 大根 2 tablespoons
-
soy sauce 醤油 to taste
Method
Serves 2–3
1. Prepare fresh soy milk. As it begins to set and curds form, gently scoop with a wide, shallow spoon.
2. Transfer to a shallow bowl, collecting only the soft, barely-set curds.
3. Serve at once, while still warm and at its most delicate.
4. Accompany with condiments: finely grated daikon, green onions, soy sauce, and a touch of wasabi.
Oboro is the tofu in its most fleeting state — before pressing, before becoming solid. The curds resemble moonlight through clouds. Eat immediately; it does not keep.
1. Prepare fresh soy milk. As it begins to set and curds form, gently scoop with a wide, shallow spoon.
2. Transfer to a shallow bowl, collecting only the soft, barely-set curds.
3. Serve at once, while still warm and at its most delicate.
4. Accompany with condiments: finely grated daikon, green onions, soy sauce, and a touch of wasabi.
Oboro is the tofu in its most fleeting state — before pressing, before becoming solid. The curds resemble moonlight through clouds. Eat immediately; it does not keep.