精進の煮ぬき豆腐
Shōjin no ninuki dōfu
Vegetarian Simmered-Through Tofu
English Interpretation
原文 · Original (1782)
昆布と椎茸にて出汁を取るべし。鰹節を用ゐるべからず。此の精進出汁に醤油、酒を合はせ、豆腐を入れて煮抜くべし。仏前に供するに宜し。
Transliteration
Kombu to shiitake nite dashi wo toru beshi. Katsuobushi wo mochiiru bekarazu. Kono shōjin dashi ni shōyu, sake wo awase, tōfu wo irete ninuku beshi. Butsuzen ni kyō suru ni yoroshi.
Notes & Annotations
The distinction between the regular and shōjin version likely lies in the simmering liquid: the regular may use katsuobushi (bonito) dashi, while this version uses konbu (kelp) or shiitake dashi only.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁
-
dried kelp 昆布 10 cm pieceFor vegetarian dashi
-
dried shiitake 椎茸 3 piecesFor vegetarian dashi
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soy sauce 醤油 3 tablespoons
-
sake 酒 2 tablespoons
Method
Serves 2
1. Make vegetarian dashi: soak a 10 cm piece of kombu and 3 dried shiitake in 300 ml cold water for at least 30 minutes (overnight is better). Gently heat to just below a simmer, then remove the kombu. Simmer the shiitake 5 minutes more, then strain. Reserve 200 ml.
2. Combine the shōjin dashi with 3 tablespoons soy sauce and 2 tablespoons sake.
3. Cut firm tofu into pieces and simmer in the broth over low heat, uncovered, until the liquid is almost entirely absorbed — 30–40 minutes.
Identical technique to No. 86, but strictly vegetarian (shōjin). No bonito, no animal products — only kombu and shiitake provide the umami. The original notes this is suitable for offering before a Buddhist altar.
1. Make vegetarian dashi: soak a 10 cm piece of kombu and 3 dried shiitake in 300 ml cold water for at least 30 minutes (overnight is better). Gently heat to just below a simmer, then remove the kombu. Simmer the shiitake 5 minutes more, then strain. Reserve 200 ml.
2. Combine the shōjin dashi with 3 tablespoons soy sauce and 2 tablespoons sake.
3. Cut firm tofu into pieces and simmer in the broth over low heat, uncovered, until the liquid is almost entirely absorbed — 30–40 minutes.
Identical technique to No. 86, but strictly vegetarian (shōjin). No bonito, no animal products — only kombu and shiitake provide the umami. The original notes this is suitable for offering before a Buddhist altar.