骨豆腐
Hone dōfu
Bone Tofu
English Interpretation
Drain tofu well, slice thinly, form into stick shapes, and dry thoroughly. Once dried, deep-fry in oil, then simmer in dashi. It becomes hard like bone — amusing.
原文 · Original (1782)
豆腐をよく水切りし、薄く切りて棒の如くに形を作り、能く乾かすべし。乾きたらば油にて揚げ、出汁にて煮るべし。骨の如く堅くなりて面白し。
Transliteration
Tōfu wo yoku mizukiri shi, usuku kirite bō no gotoku ni katachi wo tsukuri, yoku kawakasu beshi. Kawakitaraba abura nite age, dashi nite niru beshi. Hone no gotoku kataku narite omoshiroshi.
Notes & Annotations
Hone (骨) means 'bone.' In a Buddhist vegetarian context, this could be a modoki (imitation) dish recreating the experience of eating bone-in meat or fish using only tofu.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁 Very well pressed and dried
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vegetable oil 油 for deep-frying
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dashi stock 出汁 200 mlSeasoned with soy and mirin
Method
Serves 2–3
1. Press firm tofu very thoroughly — at least 30 minutes under heavy weight.
2. Cut into thin stick shapes, about 1 cm × 1 cm × 6 cm — resembling small bones.
3. Dry the sticks further: lay on a rack and leave in a well-ventilated spot for several hours, or use a low oven (80 °C) for 1 hour. The surface should feel leathery.
4. Deep-fry in oil at 170 °C until firm and golden — about 4 minutes. They will be quite rigid.
5. Simmer in 200 ml seasoned dashi (with 1 tbsp soy sauce and 1 tbsp mirin) for 10 minutes to soften slightly and absorb flavour.
The name 'bone tofu' describes the result: stiff, stick-like pieces that hold their shape like small bones. In shōjin cooking this could serve as a modoki (imitation) of a bone-in dish.
1. Press firm tofu very thoroughly — at least 30 minutes under heavy weight.
2. Cut into thin stick shapes, about 1 cm × 1 cm × 6 cm — resembling small bones.
3. Dry the sticks further: lay on a rack and leave in a well-ventilated spot for several hours, or use a low oven (80 °C) for 1 hour. The surface should feel leathery.
4. Deep-fry in oil at 170 °C until firm and golden — about 4 minutes. They will be quite rigid.
5. Simmer in 200 ml seasoned dashi (with 1 tbsp soy sauce and 1 tbsp mirin) for 10 minutes to soften slightly and absorb flavour.
The name 'bone tofu' describes the result: stiff, stick-like pieces that hold their shape like small bones. In shōjin cooking this could serve as a modoki (imitation) of a bone-in dish.