釈迦豆腐
Shaka dōfu
Shakyamuni Tofu
English Interpretation
Pass tofu carefully through a fine sieve, combine with dashi and a little salt, and steam in a steamer. Like chawan-mushi — refined.
原文 · Original (1782)
豆腐を丹念に裏漉しにし、出汁と塩少々を合はせ、蒸し器にて蒸すべし。茶碗蒸しのごとく、上品なり。
Transliteration
Tōfu wo tannen ni uragoshi ni shi, dashi to shio shōshō wo awase, mushiki nite musu beshi. Chawanmushi no gotoku, jōhin nari.
Notes & Annotations
Shaka (釈迦) is the Japanese name for Shakyamuni Buddha. The name may reference offerings made at Buddhist temples or a specific temple's recipe tradition.
English Recipe
Ingredients
-
silken tofu 豆腐 1 block (350 g)一丁 Sieved smooth
-
dashi stock 出汁 200 ml
Method
Serves 3–4
1. Press silken tofu gently, then push through a fine sieve until perfectly smooth.
2. Combine the sieved tofu with 200 ml dashi and a tiny pinch of salt.
3. Pour into heatproof cups or bowls. Cover each with a lid or foil.
4. Steam over simmering water for 15–20 minutes until set but still delicate.
5. Serve warm or at room temperature, optionally garnished with kinome or yuzu zest.
This is temple cuisine (shōjin) refinement. Named after the Buddha, it represents the gentlest, most meditative preparation in the book — tofu elevated to pure essence.
1. Press silken tofu gently, then push through a fine sieve until perfectly smooth.
2. Combine the sieved tofu with 200 ml dashi and a tiny pinch of salt.
3. Pour into heatproof cups or bowls. Cover each with a lid or foil.
4. Steam over simmering water for 15–20 minutes until set but still delicate.
5. Serve warm or at room temperature, optionally garnished with kinome or yuzu zest.
This is temple cuisine (shōjin) refinement. Named after the Buddha, it represents the gentlest, most meditative preparation in the book — tofu elevated to pure essence.