縮緬豆腐
Chirimen dōfu
Crêpe-Textured Tofu
English Interpretation
Slice tofu thinly and plunge briefly into boiling water. Transfer immediately to cold water; wrinkles form on the surface like chirimen crepe. Eat with a thin dashi-soy sauce.
原文 · Original (1782)
豆腐を薄く切り、熱湯にさつと通すべし。すぐさま冷水に取り、表面に縮緬の如き皺を出すべし。薄き出汁醤油にて食すべし。
Transliteration
Tōfu wo usuku kiri, nettō ni satto tōsu beshi. Sugusama reisui ni tori, hyōmen ni chirimen no gotoki shiwa wo dasu beshi. Usuki dashi-jōyu nite shokusu beshi.
Notes & Annotations
Chirimen (縮緬) is a type of crinkled silk fabric. The textured surface is the defining feature, created perhaps by pressing the tofu against a textured surface or by controlled shrinkage during cooking.
English Recipe
Ingredients
-
silken tofu 豆腐 1 block (350 g)一丁 Sliced thin
-
dashi soy sauce 出汁醤油 for dippingLight dashi mixed with soy sauce
Method
Serves 2
1. Slice silken tofu into thin pieces, about 5 mm thick.
2. Pass quickly through vigorously boiling water — just a few seconds.
3. Immediately plunge into ice water. The thermal shock causes the surface to contract and wrinkle like chirimen (crinkled silk crêpe).
4. Drain gently. The surface should show a fine, crinkled texture.
5. Serve with a light dipping sauce of dashi and soy sauce.
Chirimen is a luxurious crinkled silk fabric. The rapid temperature change mimics the textile's texture on the tofu surface — an effect that is both visual and tactile.
1. Slice silken tofu into thin pieces, about 5 mm thick.
2. Pass quickly through vigorously boiling water — just a few seconds.
3. Immediately plunge into ice water. The thermal shock causes the surface to contract and wrinkle like chirimen (crinkled silk crêpe).
4. Drain gently. The surface should show a fine, crinkled texture.
5. Serve with a light dipping sauce of dashi and soy sauce.
Chirimen is a luxurious crinkled silk fabric. The rapid temperature change mimics the textile's texture on the tofu surface — an effect that is both visual and tactile.