砕き豆腐
Kudaki dōfu
Crumbled Tofu
English Interpretation
Crumble tofu and press it through a sieve over simmered mountain yam. White and crumbled — an appearance with charm.
原文 · Original (1782)
豆腐を崩して、山の芋を煮詰めたる上に篩にかけるべし。白く、崩れたる姿、趣あり。
Transliteration
Tōfu wo kuzushite, yama no imo wo nitsumetaru ue ni furui ni kakeru beshi. Shiroku, kuzuretaru sugata, shumi ari.
Notes & Annotations
Kudaki (砕き) means 'to crush' or 'to crumble.' The NDL sources reference sifting through a metal sieve in connection with this recipe (recipe 54 in some numberings — there may be a discrepancy in recipe ordering between sources).
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁 Crumbled, then sieved
-
mountain yam (yamaimo) 山の芋 50 g, gratedSimmered and reduced
-
dashi stock 出汁 100 ml
Method
Serves 2–3
1. Crumble firm tofu into rough pieces — not a smooth paste, but irregular chunks.
2. Grate 50 g fresh yamaimo and place in a small pot with 100 ml dashi.
3. Bring to a gentle simmer and cook for 5 minutes, stirring constantly. The yam will reduce slightly and thicken.
4. Pass the tofu pieces through a coarse metal sieve held over a bowl.
5. In a shallow bowl, layer the sieved tofu, then top with the reduced yam sauce.
6. Serve warm with a garnish of kinome or scallion.
The sieved texture creates a delicate, broken-rice-like appearance. The yam and tofu combine into a creamy, luxurious dish.
1. Crumble firm tofu into rough pieces — not a smooth paste, but irregular chunks.
2. Grate 50 g fresh yamaimo and place in a small pot with 100 ml dashi.
3. Bring to a gentle simmer and cook for 5 minutes, stirring constantly. The yam will reduce slightly and thicken.
4. Pass the tofu pieces through a coarse metal sieve held over a bowl.
5. In a shallow bowl, layer the sieved tofu, then top with the reduced yam sauce.
6. Serve warm with a garnish of kinome or scallion.
The sieved texture creates a delicate, broken-rice-like appearance. The yam and tofu combine into a creamy, luxurious dish.