Agedashidofu (deep fried tofu in an umami sauce)

Ingredients

2 X 300g pack of silken tofu

Potato flour or cornflour, a handful. 

Oil for deep frying

2/3 cup of dashi (I prefer konbu dashi) 

1 & 1/2 tbsp soy sauce

1 & 1/2 tbsp mirin

1/2 tsp sugar

1 Spring onion, finely chopped

1/2 tsp grated fresh ginger

1 tbsp Katsuobushi (bonito flakes) 

Method

To prepare the tofu from frying arrange a paper towel on a small plate for each block of tofu. Place the tofu carefully on the paper towel. Then place another paper towel on top of each block. Fold the paper towels to cover the sides of the tofu. Now place a second small plate on top of each block. This should drain excess water from the tofu. Let stand for 20 mins, then carefully remove the tofu to a chopping board and cut each block into 6 cubes.

Heat the oil.

In a tray, sprinkle a handful of flour. Taking care not to break the tofu, coat the tofu in the flour on all sides.

When the oil is hot, deep fry the tofu until it begins to go crisp and is slightly browned. If using fresh oil there will be minimal browning! Remove to a dish covered in paper towel.

In a saucepan, add the dashi, soy sauce, mirin and sugar. Bring to a gentle boil and then removed from heat.

To serve, like the tofu cubes in a dish. Carefully pour some of the sauce down the side of the dish so that the majority of the tofu remains crisp. You want just enough sauce for dipping, not swimming!

Top the tofu with a sprinkle of onion, ginger and katsuobushi. 

Buta no kakuni (braised pork belly)

Ingredients

Approx 1 kg of pork belly, rind removed, cut into 5cm cubes,

Splash of canola (or other neutral) oil for frying 

Green parts of 2 or 3 spring onions, roughly chopped

3 or 4 thin slices of fresh ginger

1 cup sake

Water

1/2 cup mirin

1/2 cup soy sauce

2 tbsp sugar.

Method

In a frying pand, add the oil and gently brown the pork on all sides.

Put the pork in a pressure cooker. Add the onion, ginger and sake, then add enough water to cover the pork. Seal the pressure cooker, heat until at pressure then reduce the heat and cook for 30 mins.

Release the pressure. Remove the pork (carefully, it will be very soft) to a saucepan. Remove the ginger and onion from the stock (remaining liquid). Pour half the stock in the saucepan with the pork. Put the rest in a container and freeze to use in groups or sauces.

Add the soy sauce, mirin and sugar to the pan*. Bring to a boil then simmer gently for about 30 mins or until the sauce reduces and thickens.

*Alternatives: add soft boiled eggs and/or thick sliced rounds of daikon (white radish) to the saucepan. You may need to increase the amount of liquids proportionately.