Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, japanese style tofu en cocotte with lots of sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Japanese Style Tofu en Cocotte with Lots of Sauce is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Japanese Style Tofu en Cocotte with Lots of Sauce is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook japanese style tofu en cocotte with lots of sauce using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Japanese Style Tofu en Cocotte with Lots of Sauce:

1. Prepare 180 grams Firm tofu (silken tofu is okay too)
2. Take 45 grams Nagaimo yam
3. Prepare 1 Egg
4. Take 1 pinch Salt
5. Take 1/3 tsp Dashi stock granules
6. Make ready 200 ml Water
7. Prepare 1 tsp each Mirin, sugar
8. Take 4 stick Imitation crab sticks
9. Get 10 edamame in their shells Edamame (frozen)
10. Prepare 1/2 tsp Soy sauce
11. Prepare 1 Salt
12. Prepare Katakuriko slurry
13. Take 2/3 tbsp Katakuriko
14. Take 1 tbsp Water

Instructions to make Japanese Style Tofu en Cocotte with Lots of Sauce:

1. Cut the nagaimo yam into small pieces. Put the tofu into the bowl of a food processor while crumbling it up, add the cut up nagaimo, egg, and a pinch of salt, and process until smooth. Pour the mixture into cocotte bowls.
2. Cover the cocottes with plastic wrap and microwave for 3 to 4 minutes. In the meantime, take the edamame beans out of the pods, and shred the imitation crab sticks.
3. Put the shredded imitation crab stick, edamame beans and soy sauce into a pan and bring to a boil. Add the katakuriko dissolved in water to thicken. Adjust the seasoning with salt.
4. Pour the sauce over the cocottes, garnish with yuzu peel if you have it, and it’s done.
5. Ready to serve and ENJOY!

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