Silken 'Shirako' with Bright Yuzu Ponzu
Inspired by Masa's exquisite Shirako, this home-cook friendly recipe reinterprets the delicate texture and elegant flavors using readily available ingredients for a luxurious appetizer.
Ingredients
- 1 block (12-14 oz) firm or extra-firm silken tofu
- 2 cups water (for warming)
- 1/4 tsp salt (for warming water)
- 1/4 cup soy sauce (low sodium preferred)
- 2 tbsp yuzu juice (fresh or bottled; substitute with 1 tbsp fresh lemon juice + 1 tbsp fresh lime juice if yuzu is unavailable)
- 1 tbsp mirin
- 1 tbsp dashi (prepared from dashi powder or store-bought dashi broth)
- 1 green onion, thinly sliced
- Optional: pinch of shichimi togarashi (Japanese seven-spice blend)
- Optional: very finely grated fresh ginger
Instructions
- 1
Gently remove the silken tofu from its package. Carefully slice the block into 6-8 uniform pieces, about 1-inch thick. Place them on a plate lined with paper towels, and place another paper towel on top, followed by a light weight (like a small plate) for about 10-15 minutes to gently press out excess water. This helps firm up the texture slightly without making it dry.
- 2
In a small bowl, whisk together the soy sauce, yuzu juice, mirin, and dashi until well combined. Taste and adjust to your preference; you might want a bit more yuzu for tartness. Set aside.
- 3
In a small saucepan, bring 2 cups of water to a gentle simmer with 1/4 tsp salt. Carefully add the pressed tofu pieces to the simmering water. Let them poach gently for 2-3 minutes, just until warmed through. Do not boil vigorously, as the tofu is delicate.
- 4
Using a slotted spoon, very carefully transfer the warmed tofu pieces to individual shallow serving dishes. Spoon a generous amount of the Yuzu Ponzu over each piece of tofu. Garnish with thinly sliced green onions and, if desired, a pinch of shichimi togarashi or a tiny bit of grated ginger. Serve immediately as a delicate appetizer.