Top Results for Simmered

Ankake yudofu is a Japanese tofu preparation in which warmed tofu is served with ankake, a glossy sauce thickened with starch. The sauce is commonly based on dashi and soy sauce and may include ginger, mushrooms, vegetables, or other garnishes, depending on the recipe. Unlike plain yudofu, which emp...

Tofu oden refers to tofu and tofu-based ingredients served as part of oden, a Japanese one-pot dish traditionally simmered in a seasoned broth. Possible components include atsuage, ganmodoki, tofu-containing fried products, and other ingredients such as daikon, konnyaku, or fish cakes, although comb...

Yudofu is a Japanese dish of tofu gently heated in kombu broth and served warm, especially during colder months. It is strongly associated with Kyoto, where restaurants around Nanzenji have long served it as part of Buddhist vegetarian, or shojin, culinary traditions. The dish has a deliberately mil...

Atsuage is a Japanese tofu preparation made by deep-frying a thick block of tofu until its outer surface becomes firm and golden while the center remains soft. Unlike fully fried tofu, it retains a substantial interior and can absorb the flavors of broths, sauces, and seasonings. Atsuage is commonly...

Koya Dofu Nimono is a Japanese simmered dish made with koya-dofu, a freeze-dried form of tofu. The drying process gives the tofu a porous, spongy structure that can absorb the broth used during cooking. Koya-dofu is associated with Buddhist monastic food and with Koyasan, where preservation methods...