一種の黄檗豆腐
Isshu no Ōbaku dōfu
A Kind of Ōbaku Tofu
English Interpretation
Cut tofu into cubes, place in a wire basket, and plunge into boiling oil two or three times, then lift out. Soak in a soy-sauce broth and serve.
原文 · Original (1782)
豆腐を立方に切り、網目に入れ、沸きたる油に二、三度さつと入れ、引き上ぐべし。醤油の汁に浸して供すべし。
Transliteration
Tōfu wo rippō ni kiri, amime ni iré, wakitaru abura ni ni, san-do satto iré, hikiaagu beshi. Shōyu no shiru ni hitashite kyō su beshi.
Notes & Annotations
Ōbaku (黄檗) refers to the Ōbaku school of Zen Buddhism, introduced from China to Japan in 1654 by the monk Ingen. Ōbaku cuisine (fucha ryōri) is the most Chinese-influenced of Japanese temple cooking traditions. The phrase 'isshu no' ('a kind of') suggests an adaptation rather than an authentic Ōbaku temple recipe.
English Recipe
Ingredients
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firm tofu 豆腐 1 block (350 g)一丁 Cut into neat cubes
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vegetable oil 油 for deep-frying
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soy sauce 醤油 2 tablespoons
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dashi stock 出汁 200 ml
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mirin 味醂 1 tablespoon
Method
Serves 2–3
1. Cut firm tofu into neat 1.5 cm cubes.
2. Place tofu cubes in a fine-mesh steel strainer or small frying basket.
3. Heat oil to 180 °C. Briefly dip the basket of tofu into the hot oil 2–3 times, 20–30 seconds each dip, lifting out and allowing excess oil to drain.
4. The tofu will puff slightly and take on a pale golden surface.
5. Prepare a simmering soy-broth: 200 ml dashi, 2 tbsp soy sauce, 1 tbsp mirin. Place the fried tofu in this broth and simmer gently for 5 minutes.
6. Serve in bowls with the soy broth.
This is Ōbaku-style — Chinese Zen temple technique. The wire mesh and repeated dips create a delicate, even fry without heaviness.
1. Cut firm tofu into neat 1.5 cm cubes.
2. Place tofu cubes in a fine-mesh steel strainer or small frying basket.
3. Heat oil to 180 °C. Briefly dip the basket of tofu into the hot oil 2–3 times, 20–30 seconds each dip, lifting out and allowing excess oil to drain.
4. The tofu will puff slightly and take on a pale golden surface.
5. Prepare a simmering soy-broth: 200 ml dashi, 2 tbsp soy sauce, 1 tbsp mirin. Place the fried tofu in this broth and simmer gently for 5 minutes.
6. Serve in bowls with the soy broth.
This is Ōbaku-style — Chinese Zen temple technique. The wire mesh and repeated dips create a delicate, even fry without heaviness.