炒り豆腐
Iri dōfu
Scrambled Tofu
English Interpretation
Crumble tofu finely by hand and stir-fry in sesame oil. Cut carrot and wood ear mushroom into thin strips and add. Crack in an egg, season with soy sauce and sugar, and stir-fry until the moisture is gone.
原文 · Original (1782)
豆腐を手にて細かく崩し、胡麻油にて炒るべし。人参、木耳を細く切りて加へ、卵を割り入れ、醤油、砂糖にて調味し、水気の失するまで炒り上ぐべし。
Transliteration
Tōfu wo te nite komakaku kuzushi, goma abura nite iru beshi. Ninjin, kikurage wo hosoku kirite kuwae, tamago wo wari-ire, shōyu, satō nite chōmi shi, mizuke no shissuru made iri-aguru beshi.
Notes & Annotations
Iri dōfu (炒り豆腐) remains a staple of Japanese home cooking today. The myōhin grade suggests the Edo-period version was more refined than the simple modern preparation.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁 Crumbled by hand
-
sesame oil 胡麻油 1 tablespoon
-
carrot 人参 50 g, julienned
-
wood ear mushroom 木耳 a handful, rehydrated
-
egg 卵 1Scrambled in at the end
-
soy sauce 醤油 2 tablespoons
-
sugar 砂糖 1 teaspoon
Method
Serves 2–3
1. Crumble firm tofu by hand into small, uneven pieces. Don't press first — the water will cook off.
2. Heat 1 tablespoon sesame oil in a large pan over medium-high heat.
3. Add the crumbled tofu and stir-fry, breaking up any large pieces.
4. After 2–3 minutes, add 50 g julienned carrot and a handful of rehydrated wood ear mushroom (kikurage), sliced thin.
5. Season with 2 tablespoons soy sauce and 1 teaspoon sugar.
6. Continue stir-frying until nearly all moisture has evaporated and the mixture is fluffy and dry.
7. Push everything to the side, crack 1 egg into the pan, scramble briefly, then fold into the tofu mixture.
Iri dōfu remains a standard of Japanese home cooking. The Exquisite grade suggests the Edo version was executed with more care than the weeknight version — finer cuts, better oil, perfect dryness.
1. Crumble firm tofu by hand into small, uneven pieces. Don't press first — the water will cook off.
2. Heat 1 tablespoon sesame oil in a large pan over medium-high heat.
3. Add the crumbled tofu and stir-fry, breaking up any large pieces.
4. After 2–3 minutes, add 50 g julienned carrot and a handful of rehydrated wood ear mushroom (kikurage), sliced thin.
5. Season with 2 tablespoons soy sauce and 1 teaspoon sugar.
6. Continue stir-frying until nearly all moisture has evaporated and the mixture is fluffy and dry.
7. Push everything to the side, crack 1 egg into the pan, scramble briefly, then fold into the tofu mixture.
Iri dōfu remains a standard of Japanese home cooking. The Exquisite grade suggests the Edo version was executed with more care than the weeknight version — finer cuts, better oil, perfect dryness.