草の八杯豆腐
Kusa no happaijōfu
Herb-Style Eight-Cup Tofu
English Interpretation
Divide dashi, soy sauce, and sake into eight parts, and season according to the kusa-style proportions. Prepare tofu in the ratio of eight cups and simmer gently. A simple deliciousness emerges naturally.
原文 · Original (1782)
出汁、醤油、酒を八つの部分に分けて、草の定めの通りに調うべし。豆腐を八杯の比にて作りて、優しく煮込むべし。素朴なる美味、自然に出づるなり。
Transliteration
Dashi, shōyu, sake wo yattsu no bubun ni waketsu, kusa no sadame no tōri ni totonoe beshi. Tōfu wo happai no hi nite tsukuri te, yasashiku nikomi-mu beshi. Soboku naru bimi, shizen ni ide zu nari.
Notes & Annotations
The sō/kusa–gyō–shin (草行真) ranking system from calligraphy and tea ceremony is used throughout the book. 'Kusa' (草) = informal/cursive; 'shin' (真) = formal/standard. See also recipe No. 81 (真の八杯豆腐).
English Recipe
Ingredients
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silken tofu 豆腐 1 block (350 g)一丁 Large chunks
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dashi stock 出汁 600 mlPart of eight-fold ratio
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soy sauce 醤油 3 tablespoonsPart of eight-fold ratio
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sake or dry mirin 酒 3 tablespoonsPart of eight-fold ratio
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mirin 味醂 1 teaspoonPart of eight-fold ratio
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salt 塩 a pinch
Method
Serves 3–4
1. Prepare the eight-part broth: 2 cups dashi (600 ml), 3 tablespoons soy sauce, 3 tablespoons sake or dry mirin, 1 teaspoon mirin, a small pinch of salt.
2. Heat the broth in a pot over low heat — it should be warm, not boiling.
3. Cut silken tofu into large chunks, about 6 × 5 cm, and add gently to the warm broth.
4. Simmer very gently for 5–7 minutes, allowing the tofu to heat through and absorb the flavors.
5. Serve in shallow bowls with the warm broth. A single green onion and a pinch of grated daikon may accompany.
Happaijōfu ('eight-cup tofu') refers to the precise ratio of broth components. This 'kusa' (informal) version simplifies while maintaining the gentle, balanced flavors that define the dish.
1. Prepare the eight-part broth: 2 cups dashi (600 ml), 3 tablespoons soy sauce, 3 tablespoons sake or dry mirin, 1 teaspoon mirin, a small pinch of salt.
2. Heat the broth in a pot over low heat — it should be warm, not boiling.
3. Cut silken tofu into large chunks, about 6 × 5 cm, and add gently to the warm broth.
4. Simmer very gently for 5–7 minutes, allowing the tofu to heat through and absorb the flavors.
5. Serve in shallow bowls with the warm broth. A single green onion and a pinch of grated daikon may accompany.
Happaijōfu ('eight-cup tofu') refers to the precise ratio of broth components. This 'kusa' (informal) version simplifies while maintaining the gentle, balanced flavors that define the dish.