引きずり豆腐
Hikizuri dōfu
Dragged Tofu
English Interpretation
Cut tofu into long pieces and drag through a rich soy sauce broth, as though pulling along the bottom of a pot, then heat. The salty flavor infuses the tofu.
原文 · Original (1782)
豆腐を長く切りて、鍋の底を引くごとく、醤油の濃き汁に引きずりて火に掛くべし。塩辛き味、豆腐に馴れぬ。
Transliteration
Tōfu wo nagaku kirite, nabe no soko wo hikuごtoku, shōyu no koki shiru ni hikizurite hi ni kakubeshu. Shiokaraki aji, tōfu ni narezunu.
Notes & Annotations
Hikizuri (引きずり) means 'to drag' or 'to trail.' In Nagoya dialect, hikizuri also refers to sukiyaki, suggesting this may be a simmered-and-dipped preparation.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁 Cut into long strips
-
dashi stock 出汁 200 ml
-
soy sauce 醤油 3 tablespoonsConcentrated broth
-
mirin 味醂 1 tablespoon
-
sake 酒 1 teaspoon
Method
Serves 2–3
1. Cut firm tofu into long, rectangular strips (about 1.5 cm × 1.5 cm × 8 cm).
2. Prepare a concentrated soy sauce broth: 200 ml dashi, 3 tbsp soy sauce, 1 tbsp mirin, 1 tsp sake.
3. Bring the broth to a gentle simmer in a wide pan.
4. Lay the tofu strips in the broth and, using a spoon, gently 'drag' each piece across the pan's surface, coating all sides in the concentrated sauce.
5. Simmer for 3–4 minutes, turning occasionally to coat evenly.
6. Serve in bowls with the remaining sauce.
The dragging motion coats the tofu unevenly, creating a textured surface that catches and holds flavour. In Nagoya, this is sukiyaki tofu.
1. Cut firm tofu into long, rectangular strips (about 1.5 cm × 1.5 cm × 8 cm).
2. Prepare a concentrated soy sauce broth: 200 ml dashi, 3 tbsp soy sauce, 1 tbsp mirin, 1 tsp sake.
3. Bring the broth to a gentle simmer in a wide pan.
4. Lay the tofu strips in the broth and, using a spoon, gently 'drag' each piece across the pan's surface, coating all sides in the concentrated sauce.
5. Simmer for 3–4 minutes, turning occasionally to coat evenly.
6. Serve in bowls with the remaining sauce.
The dragging motion coats the tofu unevenly, creating a textured surface that catches and holds flavour. In Nagoya, this is sukiyaki tofu.