むすび豆腐
Musubi dōfu
Knotted Tofu
English Interpretation
Cut tofu into thin strips and tie each one into a knot, as if making a musubi. Simmer gently in dashi. The knotted shapes are beautiful; arrange in a bowl and serve.
原文 · Original (1782)
豆腐を細く切りて、結び目を作るごとく一つ一つ結ぶべし。出汁にて静かに煮込むべし。結びたる形、麗しく、器に盛りて供するべし。
Transliteration
Tōfu wo hosoku kirite, musubime wo tsukuru gotoku hitotsu hitotsu musubu beshi. Dashi nite shizuka ni nikomi-mu beshi. Musubi taru katachi, uruwashiku, ki ni mori te kyō suru beshi.
Notes & Annotations
Musubi (結び) means 'knot' or 'tie.' This technique of tying food into knots is common in Japanese cuisine, seen also with konnyaku and kampyō.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁 Cut into thin strips and tied
-
dashi stock 出汁 400 ml
-
soy sauce 醤油 2 tablespoons
-
mirin 味醂 1 tablespoon
-
salt 塩 a pinch
Method
Serves 2–3
1. Press firm tofu and cut into long, thin strips about ½ cm thick and 10–12 cm long.
2. Working gently, tie each strip into a simple knot, keeping the knot neat and centered.
3. Prepare the simmering liquid: 400 ml dashi, 2 tablespoons soy sauce, 1 tablespoon mirin, a pinch of salt. Heat to a gentle simmer.
4. Carefully add the knotted tofu pieces to the simmering broth.
5. Simmer gently for 5–7 minutes. The knots will soften slightly but hold their shape.
6. Transfer to shallow bowls with some of the warm broth.
The tied knots are both elegant and practical — they hold their shape and are graceful to behold. Each piece is a small gesture of care in its presentation.
1. Press firm tofu and cut into long, thin strips about ½ cm thick and 10–12 cm long.
2. Working gently, tie each strip into a simple knot, keeping the knot neat and centered.
3. Prepare the simmering liquid: 400 ml dashi, 2 tablespoons soy sauce, 1 tablespoon mirin, a pinch of salt. Heat to a gentle simmer.
4. Carefully add the knotted tofu pieces to the simmering broth.
5. Simmer gently for 5–7 minutes. The knots will soften slightly but hold their shape.
6. Transfer to shallow bowls with some of the warm broth.
The tied knots are both elegant and practical — they hold their shape and are graceful to behold. Each piece is a small gesture of care in its presentation.