小竹葉豆腐
Sasaba dōfu
Bamboo-Leaf Tofu
English Interpretation
Wrap tofu in bamboo leaves and steam. The fragrance of the bamboo transfers, and the green color is beautiful as well.
原文 · Original (1782)
豆腐を笹の葉に包みて、蒸すべし。笹の香りうつり、緑の色も美しし。
Transliteration
Tōfu wo sasa no ha ni tsutsumite, musu beshi. Sasa no kaori utsuري, midori no iro mo utsukushi.
Notes & Annotations
Sasa (笹/小竹) are the small, broad leaves of dwarf bamboo, widely used in Japanese cooking as wrappers (sasa-zushi, chimaki). The leaves contain natural antimicrobial compounds.
English Recipe
Ingredients
-
soft or silken tofu 豆腐 1 block (350 g)一丁
-
bamboo leaves (dwarf bamboo) 笹 several leavesClean, food-safe
Method
Serves 2–3
1. Wrap silken tofu or soft tofu in clean bamboo (sasa) leaves, several layers, securing with kitchen twine if needed.
2. Place the wrapped tofu in a steamer basket over simmering water.
3. Steam gently for 15 minutes. The bamboo leaves will impart a subtle, grassy fragrance.
4. Unwrap carefully and serve warm or at room temperature.
5. Drizzle with a light soy-based sauce or serve with simple dashi.
The bamboo leaves are both flavouring agent and natural presentation vessel. The gentle steam cooking preserves delicacy while infusing fragrance.
1. Wrap silken tofu or soft tofu in clean bamboo (sasa) leaves, several layers, securing with kitchen twine if needed.
2. Place the wrapped tofu in a steamer basket over simmering water.
3. Steam gently for 15 minutes. The bamboo leaves will impart a subtle, grassy fragrance.
4. Unwrap carefully and serve warm or at room temperature.
5. Drizzle with a light soy-based sauce or serve with simple dashi.
The bamboo leaves are both flavouring agent and natural presentation vessel. The gentle steam cooking preserves delicacy while infusing fragrance.