小倉豆腐
Ogura dōfu
Ogura Tofu
English Interpretation
Cook azuki beans and crush them roughly. Pass tofu through a sieve and mix with the azuki. Steam in a steamer until set, cut into pieces, and serve. The name Ogura comes from the azuki beans.
原文 · Original (1782)
小豆を煮て粗く潰すべし。豆腐を裏漉しにし、小豆を混ぜ合はすべし。蒸し器にて蒸し固め、切り分けて供すべし。小倉の名は小豆に因む。
Transliteration
Azuki wo nite araku tsubusu beshi. Tōfu wo uragoshi ni shi, azuki wo maze-awasu beshi. Mushiki nite mushi-katame, kiri-wakete kyō su beshi. Ogura no na wa azuki ni chinamu.
Notes & Annotations
Ogura (小倉) can refer to the Ogura area near Arashiyama in Kyoto, famous in classical poetry, or to ogura-an (小倉餡), coarse red bean paste. The tofu likely incorporates azuki beans for a sweet-savory contrast.
English Recipe
Ingredients
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silken tofu 豆腐 1 block (350 g)一丁 Sieved smooth
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azuki beans 小豆 50 g driedCooked and roughly mashed
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salt 塩 a pinch
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sugar 砂糖 1 teaspoon
Method
Serves 3–4
1. Cook 50 g dried azuki beans until tender but not falling apart. Drain and mash roughly — leave some texture.
2. Press silken tofu and push through a sieve.
3. Fold the mashed azuki into the sieved tofu. Add a pinch of salt and 1 teaspoon sugar.
4. Pour into a mold and steam for 20 minutes until set.
5. Cool, unmold, and cut into pieces.
6. Serve at room temperature, optionally with a light dashi sauce.
Ogura refers to the coarse azuki bean paste (ogura-an) familiar from Japanese sweets. Here the beans create a speckled pattern in the white tofu — savoury rather than sweet, but visually reminiscent of the famous confection.
1. Cook 50 g dried azuki beans until tender but not falling apart. Drain and mash roughly — leave some texture.
2. Press silken tofu and push through a sieve.
3. Fold the mashed azuki into the sieved tofu. Add a pinch of salt and 1 teaspoon sugar.
4. Pour into a mold and steam for 20 minutes until set.
5. Cool, unmold, and cut into pieces.
6. Serve at room temperature, optionally with a light dashi sauce.
Ogura refers to the coarse azuki bean paste (ogura-an) familiar from Japanese sweets. Here the beans create a speckled pattern in the white tofu — savoury rather than sweet, but visually reminiscent of the famous confection.