石焼豆腐
Ishiyaki dōfu
Stone-Grilled Tofu
English Interpretation
Heat stones well over fire. When hot, place thinly sliced tofu on the stones. Drizzle with a little soy sauce and wait for it to cook. The heat of the stones gives it an exceptional sear.
原文 · Original (1782)
石を火にて能く焼き、熱くなりたらば、豆腐を薄く切りて石の上に置くべし。醤油を少し垂らし、焼き上がりを待ちて食すべし。石の熱にて格別の焼き加減となる。
Transliteration
Ishi wo hi nite yoku yaki, atsuku naritaraba, tōfu wo usuku kirite ishi no ue ni oku beshi. Shōyu wo sukoshi tarashi, yakiagari wo machite shokusu beshi. Ishi no netsu nite kakubetsu no yakikagen to naru.
Notes & Annotations
Ishiyaki (石焼) is the technique of cooking on heated stones. Ishiyaki-imo (stone-roasted sweet potato) remains a beloved street food in Japan. The method predates metal cookware.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁 Cut thin and patted dry
-
soy sauce 醤油 to tasteDrizzled on while cooking
Method
Serves 2
1. Heat a flat stone slab (or a heavy cast-iron plate as substitute) in the oven at 250 °C for at least 30 minutes until blazing hot.
2. Cut firm tofu into thin slices, about 8 mm thick. Pat very dry.
3. Carefully place the tofu slices on the hot stone. They should sizzle immediately.
4. Drizzle a few drops of soy sauce over the tofu as it cooks.
5. Cook until the underside develops a deep, even crust — about 3–4 minutes. Flip once if desired.
The stone provides intense, steady radiant heat that you can't replicate with a pan — the crust is more even and the interior stays softer. Ishiyaki (stone cooking) predates metal cookware and survives today in dishes like ishiyaki bibimbap.
1. Heat a flat stone slab (or a heavy cast-iron plate as substitute) in the oven at 250 °C for at least 30 minutes until blazing hot.
2. Cut firm tofu into thin slices, about 8 mm thick. Pat very dry.
3. Carefully place the tofu slices on the hot stone. They should sizzle immediately.
4. Drizzle a few drops of soy sauce over the tofu as it cooks.
5. Cook until the underside develops a deep, even crust — about 3–4 minutes. Flip once if desired.
The stone provides intense, steady radiant heat that you can't replicate with a pan — the crust is more even and the interior stays softer. Ishiyaki (stone cooking) predates metal cookware and survives today in dishes like ishiyaki bibimbap.