光悦豆腐
Kōetsu dōfu
Kōetsu Tofu
English Interpretation
原文 · Original (1782)
豆腐をよく水切りし、裏漉しにして、山の芋の擂りたるを少し合はせ、能く摺り混ぜて丸く形を作り、胡麻油にて揚ぐべし。薄葛を引きたる出汁にて煮含め、木の芽を添へて出すべし。
Transliteration
Tōfu wo yoku mizukiri shi, uragoshi ni shite, yama no imo no suritaru wo sukoshi awase, yoku suri-mazete maruku katachi wo tsukuri, goma abura nite aguru beshi. Usukuzu wo hikitaru dashi nite nifukume, kinome wo soete dasu beshi.
Notes & Annotations
Hon'ami Kōetsu (本阿弥光悦) was one of the most influential artists of the Momoyama and early Edo periods, known for lacquerware, calligraphy, ceramics, and garden design. Naming a tofu dish after him is the highest aesthetic compliment.
English Recipe
Ingredients
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firm tofu 豆腐 1 block (350 g)一丁 Pressed and sieved smooth
-
mountain yam (yamaimo) 山の芋 30 g, gratedActs as a binder
-
sesame oil 胡麻油 for deep-frying
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dashi stock 出汁 300 ml
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kuzu starch 葛粉 1 teaspoonFor lightly thickening broth
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young sansho leaves 木の芽 a few sprigsGarnish
Method
Serves 2–3
1. Drain and press firm tofu for 20 minutes, then push through a fine sieve or blend until very smooth.
2. Grate 30 g yamaimo (mountain yam) and fold into the tofu paste. Mix until cohesive — the yam acts as a binder.
3. Form into elegant balls or ovals, about 4 cm across.
4. Deep-fry in sesame oil at 170 °C until golden, about 3 minutes.
5. Prepare a light dashi broth (300 ml) seasoned with 1 tbsp light soy and 1 tbsp mirin. Thicken very slightly with a kuzu slurry.
6. Simmer the fried tofu balls in the broth for 5 minutes.
7. Serve in bowls with broth, garnished with kinome (young sansho leaves).
Named after Hon'ami Kōetsu, the great Momoyama-era artist — the dish aspires to his refined aesthetic. The smooth, rounded forms and restrained presentation reflect his sensibility.
1. Drain and press firm tofu for 20 minutes, then push through a fine sieve or blend until very smooth.
2. Grate 30 g yamaimo (mountain yam) and fold into the tofu paste. Mix until cohesive — the yam acts as a binder.
3. Form into elegant balls or ovals, about 4 cm across.
4. Deep-fry in sesame oil at 170 °C until golden, about 3 minutes.
5. Prepare a light dashi broth (300 ml) seasoned with 1 tbsp light soy and 1 tbsp mirin. Thicken very slightly with a kuzu slurry.
6. Simmer the fried tofu balls in the broth for 5 minutes.
7. Serve in bowls with broth, garnished with kinome (young sansho leaves).
Named after Hon'ami Kōetsu, the great Momoyama-era artist — the dish aspires to his refined aesthetic. The smooth, rounded forms and restrained presentation reflect his sensibility.