しじみもどき
Shijimi modoki
Mock Clam
English Interpretation
原文 · Original (1782)
豆腐をよく水切りし、小さく丸めて蜆の形に作るべし。薄く葛を付けて湯にてさつと茹で、味噌汁に入れて供すべし。蜆の如くにして蜆にあらず。
Transliteration
Tōfu wo yoku mizukiri shi, chīsaku marumete shijimi no katachi ni tsukuru beshi. Usuku kuzu wo tsukete yu nite satto yude, misoshiru ni irete kyō su beshi. Shijimi no gotoku ni shite shijimi ni arazu.
Notes & Annotations
Modoki (擬き) means 'imitation' or 'mock.' Modoki-ryōri is a major category of shōjin (Buddhist vegetarian) cooking in which plant ingredients are transformed to resemble meat or seafood. This is the first of several modoki recipes in the collection.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁 Mashed smooth
-
kuzu starch 葛粉 1 tablespoonFor dusting
-
miso 味噌 for soup
Method
Serves 2–3
1. Press firm tofu very well, then crumble and mash until smooth.
2. Pinch off small pieces and shape into tiny clam-like forms — about 1.5 cm, slightly curved and ridged.
3. Dust lightly with kuzu starch.
4. Blanch briefly in simmering water until the starch sets — about 30 seconds.
5. Add to a bowl of miso soup and serve.
This is modoki — Buddhist vegetarian imitation cooking. The tofu 'clams' sit in the miso broth just as real shijimi would, offering the visual and textural experience without any animal product.
1. Press firm tofu very well, then crumble and mash until smooth.
2. Pinch off small pieces and shape into tiny clam-like forms — about 1.5 cm, slightly curved and ridged.
3. Dust lightly with kuzu starch.
4. Blanch briefly in simmering water until the starch sets — about 30 seconds.
5. Add to a bowl of miso soup and serve.
This is modoki — Buddhist vegetarian imitation cooking. The tofu 'clams' sit in the miso broth just as real shijimi would, offering the visual and textural experience without any animal product.