Name: Marinated Tofu
Cuisine: 和食
Ingredients: 2 blocks silken tofu; 1 scallion (negi/Japanese long green onion); Finely chopped green onions, to taste; 1 tbsp vegetable oil; 1 tsp sesame oil; White sesame seeds, a pinch; Ichimi chili powder, a pinch; 1 tsp grated ginger; 100 ml water; 100 ml sake; 100 ml mirin; 100 ml soy sauce; 1.5 tbsp sugar; 3 g bonito flakes; 15 g salted kelp (shio kombu), finely chopped

About "Marinated Tofu"

This dish features silken tofu drained and cut into bite-sized pieces, then marinated in a savory sauce made with charred scallions. By combining equal parts of water, sake, mirin, and soy sauce for a golden ratio marinade, and adding the rich umami of bonito flakes and salted kelp (shio kombu), the tofu firms up and absorbs deep flavors after marinating in the refrigerator for at least half a day. It makes a luxurious dish that is perfect as a side dish for rice or an appetizer for drinks.

Introduction to 【賛否両論】笠原将弘の料理のほそ道 →

Tips for Making "Marinated Tofu"

Prep
- Wrapping the tofu in paper towels and letting it rest in the refrigerator to remove surface moisture helps the marinade absorb better.
Seasoning
- The base is an easy-to-remember golden ratio marinade using equal parts (100 ml each) of water, sake, mirin, and soy sauce, enhanced with the umami of bonito flakes and salted kelp.
Heat control
- Sauté the scallions slowly over medium-low heat to draw out the savory, charred aroma.
Seasoning
- Add the ginger after turning off the heat to prevent bitterness and preserve its fresh aroma.
Marinating
- Cutting the tofu into bite-sized pieces allows the marinade to absorb quickly and evenly. Pressing plastic wrap directly onto the surface to remove air makes it even more effective.

Ingredients for "Marinated Tofu"

15 items

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2blocks silken tofu
1scallion (negi/Japanese long green onion)
Finelychopped green onions, to taste
1tbsp vegetable oil
1tsp sesame oil
Whitesesame seeds, a pinch
Ichimichili powder, a pinch
1tsp grated ginger
100ml water
100ml sake
100ml mirin
100ml soy sauce
1.5tbsp sugar
3g bonito flakes
15g salted kelp (shio kombu), finely chopped

How to Make "Marinated Tofu"

1
Draining the Tofu
Wrap 2 blocks of silken tofu in paper towels and place them in the refrigerator to lightly drain the surface moisture. No heavy weights are needed, but this prep step is crucial to help the marinade absorb better.
Simply wrapping in paper towels is enoughLet it rest in the refrigerator for a short while
2
Finely Chopping the Scallion
Cut off the root of 1 scallion and use the entire stalk, from the white to the green parts. Make fine diagonal cuts on both sides before roughly mincing it.
Use everything from the root to the green parts without wasteMince finely using the Kasahara-style diagonal cutting method
3
Making Charred Scallions
Heat 1 tbsp vegetable oil and 1 tsp sesame oil in a pan, and slowly sauté the minced scallion over medium-low heat. The key is to cook out the sharp, raw onion flavor and draw out the fragrant aroma of charred scallions.
Sauté slowly over medium-low heatSauté until the sharp, raw flavor is goneDrawing out the savory aroma is key
4
Making the Marinade
To the sautéed scallions, add 100 ml water, 100 ml sake, 100 ml mirin, and 100 ml soy sauce in equal parts. Add 1.5 tbsp sugar, then toss in 3 g bonito flakes and 15 g salted kelp. Bring the mixture to a boil to cook off the alcohol. Turn off the heat, stir in 1 tsp grated ginger, and let it cool completely.
Equal parts water, sake, mirin, and soy sauce make the golden ratioAdd ginger after turning off the heat to prevent bitternessWait until it cools completely
5
Cutting and Marinating the Tofu
Remove the paper towels and cut the tofu into bite-sized pieces. Cut each block in half lengthwise, then slice into 5 pieces to make 10 pieces per block. Arrange the cut tofu in a container and pour the cooled marinade over it, including all the solid ingredients. Place plastic wrap directly on the surface of the tofu to seal out air, and marinate in the refrigerator for at least 1 hour, ideally for about half a day.
Cutting into bite-sized pieces helps the marinade absorb fasterPress plastic wrap directly onto the surface to remove airMarinate for at least 1 hour, ideally half a day or more
6
Finishing and Plating
Plate the marinated tofu, garnish with finely chopped green onions, and sprinkle with a pinch of white sesame seeds and a pinch of ichimi chili powder if desired.
Garnish with finely chopped green onionsAdd aroma and heat with sesame seeds and ichimi chili powder

Food Science

Why This Dish Tastes So Good

Combining the inosinate in bonito flakes with the glutamate in salted kelp and soy sauce creates a powerful umami synergy. Additionally, marinating the tofu for half a day draws out excess moisture through osmosis, allowing the rich, flavorful marinade to deeply penetrate the tofu. This results in a dense texture and a rich, deeply layered flavor profile.

Umami compoundsMoisture control

Detailed Commentary on "Marinated Tofu"

* Content organized by topics from the video.

Kasahara-Style Marinated Tofu & A Funny Mix-up

At the beginning, Chef Kasahara shares a playful story about confusing the hit drama 'VIVANT' with 'Gavan' (Space Sheriff Gavan). Having no time to watch TV, when people around him talked about 'Nogi' or 'Tent' (from VIVANT), he assumed they were talking about a rerun of 'Space Sheriff Gavan' and brought up 'Retsu Ichijouji' or the enemy 'Makuu,' leading to a hilarious misunderstanding. After warming up the room, Chef Kasahara mentions that he has been eating chilled tofu (hiyayakko) every day lately. While chilled tofu is a quick and delicious summer staple, today he proposes an upgraded version: 'Marinated Tofu.' By marinating tofu in a delicious sauce, its texture firms up slightly, transforming it into a dramatically delicious dish that is perfect on its own, as a side dish for rice, or as an appetizer for drinks.

Tofu Prep and Finely Chopping the Scallion

The cooking starts with prepping the silken tofu. Since this dish keeps well and tastes even better when made in advance, he uses 2 blocks of silken tofu. There is no need for heavy weights to drain it; simply wrap the tofu in paper towels and place it in the refrigerator to lightly remove surface moisture. This step helps the marinade absorb much better later. Next, he prepares the star of the marinade: 1 whole scallion. After cutting off the root, he uses everything from the white to the green parts without waste. Using his signature technique of making fine diagonal cuts on both sides before chopping, he creates a generous amount of coarsely minced scallion.

Sautéing Scallions & Edo-Period Tofu History

Heat vegetable oil (1 tbsp) and sesame oil (1 tsp) for aroma in a pan, and slowly sauté the chopped scallion over medium-low heat. The key is to cook out the sharp, raw onion flavor and draw out the fragrant aroma of charred scallions. The inspiration for this dish came from eating a Chinese-style chilled tofu loaded with scallions at a restaurant. He recreated it at home using oyster sauce and doubanjiang (chili bean paste), and when he ate the leftovers the next day, the flavors had absorbed so deeply and tasted so amazing that the idea of 'marinating' was born. He also shares a charming historical tidbit: in the Edo period, before refrigerators existed, people would cool freshly delivered tofu in well water and enjoy it with ginger soy sauce. He jokingly adds, 'I wish I had a well at my house too.'

An Easy Golden Ratio Marinade

Next, add the seasonings to the sautéed scallions. To make it easy for anyone to remember, he uses equal parts of water, sake, mirin, and soy sauce—100 ml each. He then adds sugar (1.5 tbsp) for a slightly sweet finish, though you can adjust the sweetness to your liking. To infuse the marinade with rich umami, he tosses in bonito flakes (3 g) and finely chopped salted kelp (shio kombu) (15 g) directly. This releases a double punch of umami from both the bonito and kelp into the sauce. After bringing the mixture to a full boil to cook off the alcohol, turn off the heat and add grated ginger (1 tsp). Chef Kasahara emphasizes adding the ginger after turning off the heat, as boiling it can cause bitterness. Let this marinade cool down completely.

Tips for Cutting and Marinating Tofu

Remove the drained tofu from the refrigerator and discard the paper towels. Since more surface area allows the marinade to absorb faster, cut the tofu into bite-sized pieces. Cut each block in half lengthwise, then slice into 5 pieces to make 10 pieces per block. Arrange the cut tofu neatly in a container and pour the cooled marinade over it, including all the solid ingredients. Finally, place plastic wrap directly on the surface of the tofu. Pressing the wrap down to remove air helps the marinade coat the tofu evenly and absorb faster. Let it marinate in the refrigerator for at least 1 hour, ideally for half a day. He also shares that this versatile marinade is excellent for making ramen eggs (ajitama) or marinating sashimi like tuna.

Tasting and the Ultimate Egg Rice Bowl

Plate the tofu after marinating for about an hour, and garnish with finely chopped green onions, white sesame seeds, and ichimi chili powder to taste to complete the 'Marinated Tofu.' Upon tasting, Chef Kasahara is so thrilled by the deliciousness that he literally spins around on the spot. 'It's so good I had to spin!' he says, washing it down with beer. The staff also praises it, saying, 'The flavors are deeply absorbed, and the gentle sweetness is delicious.' Chef Kasahara then suggests a decadent 'Marinated Tofu Egg Rice Bowl' by placing a raw egg yolk on warm rice, mashing the marinated tofu over it, and drizzling the savory sauce. Taking a bite, the chef spins around once more in pure bliss, making everyone burst into laughter. He wraps up the video on a warm note with a joke: 'Today's egg costs 500 yen, so I'm deducting it from your salary!'

About 【賛否両論】笠原将弘の料理のほそ道

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