線麺豆腐
Sōmen dōfu
Noodle-Cut Tofu
English Interpretation
Drain tofu well and cut into thin strips like sōmen noodles. Plunge into cold water to chill, and eat with dipping sauce. Cool to the eye as well.
原文 · Original (1782)
豆腐をよく水切りし、素麺の如く細く切るべし。冷水に放ちて冷やし、つゆにて食すべし。見目も涼し。
Transliteration
Tōfu wo yoku mizukiri shi, sōmen no gotoku hosoku kiru beshi. Reisui ni hanachi te hiyashi, tsuyu nite shokusu beshi. Kemoku mo suzushi.
Notes & Annotations
Sōmen (素麺/線麺) are very thin wheat noodles. Seven of the 100 recipes involve cutting tofu into noodle-like shapes, reflecting a sustained interest in this transformation.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁 Well pressed
-
dashi stock 出汁 200 mlChilled
-
soy sauce 醤油 2 tablespoons
-
mirin 味醂 1 tablespoon
Method
Serves 2–3
1. Press firm tofu very well to remove excess moisture.
2. Using a fine knife or mandoline, cut the tofu into very thin, long strips (about 2 mm × 2 cm) resembling sōmen noodles.
3. Place the cut tofu in ice-cold water for 5 minutes — it will firm up slightly.
4. Drain gently and arrange on a plate or in a chilled bowl.
5. Prepare a dipping sauce: 200 ml cold dashi, 2 tbsp soy sauce, 1 tbsp mirin. Chill.
6. Serve with the cold sauce for dipping, garnished with green onion and wasabi.
A summer dish. The noodle-like form and cold temperature create a fresh, refreshing sensation.
1. Press firm tofu very well to remove excess moisture.
2. Using a fine knife or mandoline, cut the tofu into very thin, long strips (about 2 mm × 2 cm) resembling sōmen noodles.
3. Place the cut tofu in ice-cold water for 5 minutes — it will firm up slightly.
4. Drain gently and arrange on a plate or in a chilled bowl.
5. Prepare a dipping sauce: 200 ml cold dashi, 2 tbsp soy sauce, 1 tbsp mirin. Chill.
6. Serve with the cold sauce for dipping, garnished with green onion and wasabi.
A summer dish. The noodle-like form and cold temperature create a fresh, refreshing sensation.