ちくわ豆腐
Chikuwa dōfu
Chikuwa-Style Tofu
English Interpretation
Wrap tofu around a bamboo pole and firm it up. Fry in the shape of a skewer. It should become like chikuwa. Eat with soy sauce.
原文 · Original (1782)
豆腐を竹竿に巻きつけ、固めるべし。串の形に揚げるべし。竹輪の如くなるべし。醤油にて食すべし。
Transliteration
Tōfu wo takesao ni makitsuke, katameru beshi. Kushi no katachi ni ageru beshi. Chikuwa no gotoku naru beshi. Shōyu nite shokusu beshi.
Notes & Annotations
Chikuwa (竹輪, 'bamboo ring') is a grilled fish paste formed around a bamboo skewer. This recipe adapts the shape and technique to tofu.
English Recipe
Ingredients
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firm tofu 豆腐 1 block (350 g)一丁 Well pressed and mashed
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egg white 卵白 1For binding
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ginger, grated 生姜 1 tablespoon
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vegetable oil 油 for deep frying
Method
Serves 2
1. Press firm tofu well. Mash smooth and mix with 1 tablespoon grated ginger, 1 egg white, and a small pinch of salt.
2. Wrap a wooden skewer or stick with plastic wrap for easy release.
3. Mold the tofu mixture around the stick, pressing firmly to form a compact tube about 8 cm long.
4. Heat oil to 170°C (340°F) and carefully slide the skewer into the oil.
5. Fry, turning occasionally, until golden brown — about 4–5 minutes.
6. Slide off the stick and drain. Serve with soy sauce or a miso glaze.
Chikuwa-dōfu — an imitation of the tube-shaped fish cake. The technique of molding around a stick is key. Serve warm.
1. Press firm tofu well. Mash smooth and mix with 1 tablespoon grated ginger, 1 egg white, and a small pinch of salt.
2. Wrap a wooden skewer or stick with plastic wrap for easy release.
3. Mold the tofu mixture around the stick, pressing firmly to form a compact tube about 8 cm long.
4. Heat oil to 170°C (340°F) and carefully slide the skewer into the oil.
5. Fry, turning occasionally, until golden brown — about 4–5 minutes.
6. Slide off the stick and drain. Serve with soy sauce or a miso glaze.
Chikuwa-dōfu — an imitation of the tube-shaped fish cake. The technique of molding around a stick is key. Serve warm.