鞍馬豆腐
Kurama dōfu
Kurama Tofu
English Interpretation
Deep-fry tofu in oil. Once fried, carefully peel away the outer crust. Prepare ume-bishio and serve alongside. The name Kurama derives from the vegetarian cooking of the mountain temple.
原文 · Original (1782)
豆腐を油にて揚ぐべし。揚げたらば、衣を丁寧に剥ぎ取るべし。梅びしおを拵へ、添へて出すべし。鞍馬の名は、山寺の精進に因む。
Transliteration
Tōfu wo abura nite aguru beshi. Agetaraba, koromo wo teinei ni hagi-toru beshi. Umebishio wo koshirae, soete dasu beshi. Kurama no na wa, yamadera no shōjin ni chinamu.
Notes & Annotations
Kurama (鞍馬) is a mountain north of Kyoto, home to the Kurama-dera temple and associated with tengu (mountain goblins) and the warrior Minamoto no Yoshitsune. Umebishio (梅びしお) is a condiment made from pickled plum (umeboshi) processed into a smooth jam.
English Recipe
Ingredients
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firm tofu 豆腐 1 block (350 g)一丁 Well pressed and dried before frying
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vegetable oil 油 500 ml (for deep-frying)The original doesn't specify sesame oil here, unlike #94
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plum paste (umeboshi jam) 梅びしお 4 umeboshi + 1 tbsp mirin + 1 tsp sugarUmebishio is umeboshi processed into a smooth, sweet-sour condiment
Method
Serves 2–3
1. Make the umebishio: remove the pits from the umeboshi and mash the flesh to a smooth paste. Combine with mirin and sugar in a small saucepan over low heat, stirring until it forms a glossy jam. Set aside to cool.
2. Cut the tofu into 6–8 pieces. Pat very dry.
3. Heat oil to 175 °C. Fry the tofu until a golden crust forms on all sides, about 4–5 minutes.
4. While still hot, carefully peel away the fried outer skin with chopsticks or a small knife. This is the distinctive step — you are left with the soft, transformed interior that was protected by the frying crust.
5. Arrange the peeled tofu on a plate. Serve with the umebishio alongside as a dipping condiment.
The name evokes Kurama, the forested mountain north of Kyoto famous for its temple (Kurama-dera) and its association with ascetic Buddhist cuisine (shōjin ryōri). Peeling the fried coating reveals the pure tofu within — a small act of transformation.
1. Make the umebishio: remove the pits from the umeboshi and mash the flesh to a smooth paste. Combine with mirin and sugar in a small saucepan over low heat, stirring until it forms a glossy jam. Set aside to cool.
2. Cut the tofu into 6–8 pieces. Pat very dry.
3. Heat oil to 175 °C. Fry the tofu until a golden crust forms on all sides, about 4–5 minutes.
4. While still hot, carefully peel away the fried outer skin with chopsticks or a small knife. This is the distinctive step — you are left with the soft, transformed interior that was protected by the frying crust.
5. Arrange the peeled tofu on a plate. Serve with the umebishio alongside as a dipping condiment.
The name evokes Kurama, the forested mountain north of Kyoto famous for its temple (Kurama-dera) and its association with ascetic Buddhist cuisine (shōjin ryōri). Peeling the fried coating reveals the pure tofu within — a small act of transformation.