いもかけ豆腐
Imokake dōfu
Yam-Topped Tofu
English Interpretation
Arrange tofu handsomely, then grate mountain yam and pour over it in a shallow dish. Sticky and beautiful.
原文 · Original (1782)
豆腐をよく盛り立て、山の芋を摺りて、浅き器に盛りたる上にかけるべし。粘りて美しし。
Transliteration
Tōfu wo yoku mori taté, yama no imo wo surite, asaki utsuwa ni moritaru ue ni kakeru beshi. Netarite utsukushi.
Notes & Annotations
Imo (芋) here refers to yamaimo or nagaimo (Dioscorea), the Japanese mountain yam whose grated form (tororo) has a distinctive glutinous, mucilaginous texture. This is likely the same 'cloud' effect referenced in No. 44.
English Recipe
Ingredients
-
silken tofu 豆腐 1 block (350 g)一丁
-
mountain yam (yamaimo) 山の芋 40 g, freshly gratedCreates the sticky tororo
-
light soy sauce 醤油 2 tablespoons
Method
Serves 2
1. Mound silken tofu in a shallow white bowl.
2. Peel and finely grate 40 g fresh yamaimo (mountain yam). The grated texture should be stringy and sticky (tororo).
3. Spoon the grated yam directly over the tofu, allowing some to coat the surface and some to pool at the base.
4. Drizzle with 2 tbsp light soy sauce mixed with a pinch of wasabi.
5. Serve immediately, to be stirred together just before eating.
The viscous yam and delicate tofu blend together, creating a silky, luxurious texture. The sticky cling is part of the appeal.
1. Mound silken tofu in a shallow white bowl.
2. Peel and finely grate 40 g fresh yamaimo (mountain yam). The grated texture should be stringy and sticky (tororo).
3. Spoon the grated yam directly over the tofu, allowing some to coat the surface and some to pool at the base.
4. Drizzle with 2 tbsp light soy sauce mixed with a pinch of wasabi.
5. Serve immediately, to be stirred together just before eating.
The viscous yam and delicate tofu blend together, creating a silky, luxurious texture. The sticky cling is part of the appeal.