Eating Seasonally with Chef Chie Owada: Late Autumn (Soukou “Frost Descent” [Oct. 24 to Nov. 7])
Ingredients & Method (Serves 2)
|½ cup + 1 tbsp.||dashi broth|
|1 ½ tsp.||soy sauce|
|¼ block||soft tofu|
|2 ½ cups||enoki mushrooms|
|½ cup||shimeji mushrooms|
|⅓ cup||matsutake mushrooms|
|3 cm² piece||kombu seaweed|
|2 tbsp.||soy sauce|
- Cut tofu into bite-sized pieces and place in cups.
- Whisk egg and seasonings in bowl, and then press through a sieve to remove lumps.
- Pour the egg mixture over the tofu pieces.
- Wrap the lid of the steamer with a towel. (This will prevent water from dripping onto the custard.)
- Bring the steamer to a boil and reduce to medium-low heat. Place the cups into the steaming basket, and steam with the lid slightly ajar for about 15 minutes. (Leaving the lid ajar will prevent bubbles from forming.)
- Cut the mushrooms into bite-sized pieces.
- Place the mushrooms and seasonings into a pot, and simmer over low heat for about 15 minutes.
- It is complete when the reduction becomes thicker and the liquid nearly evaporates.
(Try adding wasabi and/or yuzu zest, as desired.)
Tips from Chef Owada!
- You can find very delicious matsutake mushrooms in Canada. I had the opportunity to go mushroom picking recently, and I used them in today’s recipe to make this luxurious mushroom reduction.
- Kuya-mushi is a Japanese dish with histrory. The name of this dish comes from the fact that it was created by a monk who followed Kuya, a famous monk in the middle of the Heian period.
- By using soft tofu instead of firm, this dish will have a delicate texture that feels great when swallowed.
- I recommend using enoki mushrooms in your reduction as they help make a thick sauce. If you make a lot at once, you can use it on rice, hamburgers, or grated daikon radish. This is a very versatile accompaniment.
- As the weather gets colder, take care of your body by eating lots of warm food.