Hello Everyone.  Wow Sorry for haven’t posted in awhile, thing has been so busy here.  I have to get back on track to my cooking.  Wednesday we were shooting some New Videos for our YouTube Channel, I can’t believe I have so much fun.  Watching my hubby doing the cooking while I stood behind the camera was really fun doing.  So this weekend my hubby should have the New Channel up and running.  Well, I hope you enjoy this recipe and I think I went on a little rant so if you have some ideas what I can do to change things here, that would be really great.

Simmered Deep-Fried Tofu and Mizuna-Kyoto Style 京風水菜と厚揚げの煮物
Recipe type: Main Dish,Vegetables
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 

Serves: 2

Here Cooking Japanese Style we have a Japanese Dish Called Simmered Deep-Fried Tofu and Mizuna-Kyoto Style or 京風水菜と厚揚げの煮物 in Japanese. In Japan, we have 47 different Prefectures and each Prefecture has it’s own style of making a certain dish and this one is from Kyoto Prefecture. Very easy to make and does take long to make either. We are trying to get different dish from other Prefectures, but it’s a hard task in hand. Searching through the internet to connect with other Japanese Food Blog here, it seems they don’t like to connect as blog in the same field. How strange is that?? I see in other countries they have large Foodie Events as a community and share their recipe as well communicating with something they love doing. Here it’s just the opposite, so sad…. Well, let’s get going in the kitchen and we will see you soon. Keep on Cooking.
  • 150g Mizuna
  • 1 Deep-Fried Tofu
  • 250 cc Dashi Stock
  • 1 tbsp. Japanese Sake
  • 1 tbsp. Mirin
  • 1 tbsp. Light Color Soy Sauce

  1. Cut the Mizuna into 3㎝ long ways pieces, and pour the boiling water on deep- fried tofu all over and thinly slice.
  2. Place the dash stock into a pot, and boiling over a heat, add the sake, Mirin, and soy sauce, and boil briefly.
  3. Add the deep-fried tofu and simmer for about 2-3 minute, add the Mizuna and simmer until Mizuna is soften.

There you have it. Hope you enjoy this recipe, until next time let’s cook together. 次回は一緒に作りましょう~^^/~~ PS: If you enjoy my Daily recipe subscribe to our RSS Feed, if you are on Facebook you can find us on our Fan Page and Follow us on Twitter. I also have available my first “Free EBook” which is FREE to you for coming by and reading my Cooking Japanese Style. Thank you