蓮根豆腐
Renkon dōfu
Lotus-Root Tofu
English Interpretation
Grate lotus root. Pass tofu through a sieve and combine with the grated lotus root. Mix well and steam in a steamer. The stickiness of the lotus root sets it firmly. Serve with a thin sauce.
原文 · Original (1782)
蓮根を擂り下ろすべし。豆腐を裏漉しにして、蓮根の擂りたるものと合はすべし。よく混ぜて蒸し器にて蒸すべし。蓮根の粘りにて能く固まる。薄き餡を掛けて供す。
Transliteration
Renkon wo suri-orosu beshi. Tōfu wo uragoshi ni shite, renkon no suritaru mono to awasu beshi. Yoku mazete mushiki nite musu beshi. Renkon no nebari nite yoku katamaru. Usuki an wo kakete kyō su.
Notes & Annotations
Renkon (蓮根) is the edible root of the lotus plant, with its distinctive hole pattern symbolizing the ability to 'see through to the future.' Grated renkon acts as a natural binder when heated.
English Recipe
Ingredients
-
silken tofu 豆腐 1 block (350 g)一丁 Sieved smooth
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lotus root 蓮根 100 g, finely gratedActs as a natural binder
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dashi 出汁 150 mlFor sauce
Method
Serves 3–4
1. Peel and finely grate 100 g lotus root (renkon).
2. Press silken tofu and push through a sieve.
3. Combine the grated lotus root and sieved tofu. Add a pinch of salt. Mix well — the lotus root's natural starch acts as a binder.
4. Pour into a mold and steam for 20 minutes.
5. Cool slightly, unmold, and cut into pieces.
6. Serve with a warm kuzu sauce (150 ml dashi, ½ tbsp light soy, ½ tsp kuzu).
Grated renkon becomes sticky and starchy when heated, binding the tofu into a firm, sliceable block without any added starch. Its natural sweetness and faint crunch make this distinctive.
1. Peel and finely grate 100 g lotus root (renkon).
2. Press silken tofu and push through a sieve.
3. Combine the grated lotus root and sieved tofu. Add a pinch of salt. Mix well — the lotus root's natural starch acts as a binder.
4. Pour into a mold and steam for 20 minutes.
5. Cool slightly, unmold, and cut into pieces.
6. Serve with a warm kuzu sauce (150 ml dashi, ½ tbsp light soy, ½ tsp kuzu).
Grated renkon becomes sticky and starchy when heated, binding the tofu into a firm, sliceable block without any added starch. Its natural sweetness and faint crunch make this distinctive.