ハンペン豆腐
Hanpen dōfu
Hanpen-Style Tofu
English Interpretation
Crush tofu finely and smooth it out. Form it into soft, light shapes like hanpen, then gently simmer in hot water.
原文 · Original (1782)
豆腐を細かく潰して、滑らかに整えるべし。半平ばんぺんのごとく、ふんわりと軽き形を作りて、湯にて静かに煮返すべし。
Transliteration
Tōfu wo komakaku tsubusite, nameraka ni totonoe beshi. Hanpen banpen no gotoku, funwari to karoki katachi wo tsukuri te, yu nite shizuka ni ni-kaes u beshi.
Notes & Annotations
Hanpen (半片/はんぺん) is a processed fish product with a distinctively light, pillowy texture. This recipe adapts that concept to tofu.
English Recipe
Ingredients
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firm tofu 豆腐 1 block (350 g)一丁 Mashed smooth
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dashi stock 出汁 1 tablespoon (plus more for serving)
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salt 塩 ½ teaspoon
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light soy sauce 薄口醤油 a pinch
Method
Serves 2–3
1. Press firm tofu and mash thoroughly in a suribachi (grinding bowl) until smooth and creamy.
2. Add 1 tablespoon dashi, ½ teaspoon salt, and a pinch of light soy sauce. Mix well.
3. Form the mixture into oval or slightly flattened shapes about the size of a small egg — aim for light, pillowy forms.
4. Bring water to a gentle simmer in a pot.
5. Carefully add the hanpen-style pieces and simmer for 3–4 minutes until they float and are heated through.
6. Serve in a shallow bowl with warm dashi broth, perhaps garnished with a single leaf of mitsuba (Japanese parsley).
This preparation transforms mashed tofu into something with the springy, pillowy texture of hanpen fish cake. The light, fluffy result floats delicately in warm broth.
1. Press firm tofu and mash thoroughly in a suribachi (grinding bowl) until smooth and creamy.
2. Add 1 tablespoon dashi, ½ teaspoon salt, and a pinch of light soy sauce. Mix well.
3. Form the mixture into oval or slightly flattened shapes about the size of a small egg — aim for light, pillowy forms.
4. Bring water to a gentle simmer in a pot.
5. Carefully add the hanpen-style pieces and simmer for 3–4 minutes until they float and are heated through.
6. Serve in a shallow bowl with warm dashi broth, perhaps garnished with a single leaf of mitsuba (Japanese parsley).
This preparation transforms mashed tofu into something with the springy, pillowy texture of hanpen fish cake. The light, fluffy result floats delicately in warm broth.