加須底羅豆腐
Kasutera dōfu
Castella Tofu
English Interpretation
Soak tofu in sake overnight. The next day, remove and simmer over low heat for about four hours. It becomes firm and dense like castella cake, and the flavor is exceptional.
原文 · Original (1782)
豆腐を一夜酒に浸すべし。翌日取り出し、弱火にて四時辰ほど煮るべし。加須底羅の如く堅く密になりて、味はひ格別なり。
Transliteration
Tōfu wo hitoyo sake ni hitasu beshi. Yokujitsu toridashi, yowabi nite yoji-toki hodo niru beshi. Kasutera no gotoku kataku mitsu ni narite, ajiwai kakubetsu nari.
Notes & Annotations
Kasutera (カステラ/加須底羅) is the Japanese sponge cake adapted from the Portuguese pão de Castela (bread of Castile), introduced by Portuguese missionaries in the 16th century. The ateji characters 加須底羅 are used to phonetically spell 'castella.' This recipe's technique of prolonged sake-soaking and slow simmering is one of the most distinctive in the book.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁
-
sake 酒 enough to submerge tofu (about 400 ml)For overnight soaking
Method
Serves 2–3
1. Submerge a block of firm tofu in sake (enough to cover) in a sealed container. Refrigerate overnight — at least 12 hours.
2. The next day, remove the tofu from the sake. It will have absorbed a noticeable amount.
3. Place in a pot with fresh water to cover. Bring to a bare simmer over the lowest possible heat.
4. Simmer for 4 hours. Do not boil — maintain the gentlest bubble. Add water as needed to keep the tofu submerged.
5. The tofu will transform: the texture becomes dense, smooth, and cake-like — resembling castella sponge cake.
6. Serve warm, cut into slices. It needs no accompaniment.
Castella (kasutera) arrived in Japan with Portuguese missionaries in the 1500s. The ateji characters 加須底羅 spell it phonetically. This recipe uses time and sake to transform tofu's texture into something altogether different — one of the most unusual preparations in the book.
1. Submerge a block of firm tofu in sake (enough to cover) in a sealed container. Refrigerate overnight — at least 12 hours.
2. The next day, remove the tofu from the sake. It will have absorbed a noticeable amount.
3. Place in a pot with fresh water to cover. Bring to a bare simmer over the lowest possible heat.
4. Simmer for 4 hours. Do not boil — maintain the gentlest bubble. Add water as needed to keep the tofu submerged.
5. The tofu will transform: the texture becomes dense, smooth, and cake-like — resembling castella sponge cake.
6. Serve warm, cut into slices. It needs no accompaniment.
Castella (kasutera) arrived in Japan with Portuguese missionaries in the 1500s. The ateji characters 加須底羅 spell it phonetically. This recipe uses time and sake to transform tofu's texture into something altogether different — one of the most unusual preparations in the book.