Japanese Tofu Delights (A Cooking Course) 日英字幕（日本の豆腐料理）

Name: Japanese Tofu Delights (A Cooking Course) 日英字幕（日本の豆腐料理）
Rating: 4.8 (18 reviews)

Instead of just frying tofu or eating it as is, use these five tofu dishes as inspiration to broaden your repertoire.

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Created by川上えりこ

Last updated 2/2024

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What you'll learn

２言語の字幕で日本語・英語の学習にも活用できます。
You will likely become interested in incorporating tofu into your diet for its health benefits.
You will discover that Japanese tofu dishes are not only traditional but also include many fusion dishes that combine Western and Japanese culinary styles.
You will learn that Japan has a history of limiting meat consumption for 1200 years due to the Buddhism, which has led to the development of tofu dishes.
You will learn about the different types of tofu, their production processes, and their culinary uses.
You will understand the advantages of draining water from tofu for cooking, and learn how to do it easily.
Through the cooking lessons, you will experience the real benefits of draining tofu.
You will discover the delightful taste of tofu in each dish, characterized by its light and delicious texture that is sure to be satisfying.
You will have the opportunity to expand your range of tofu recipes for everyday cooking.
You will find out how uniquely Japanese seasonings complement tofu perfectly.

Course content

10 sections • 30 lectures • 40m total length

Self-introduction -- 自己紹介0:58
Why Tofu? Why Japanese tofu recipes? -- なぜ日本の豆腐料理?3:49

Why We Drain Tofu? -- 豆腐の水切りをする理由1:40
Learn why draining tofu improves texture, flavor absorption, and cooking efficiency, and explore four practical methods for removing water before cooking.
Method 1 (How to Drain Tofu): Making Slits to the Package -- 方法1 包装に切れ目0:50
Split the tofu package and vent it with slits on the sides, then rest it in a deep dish in the fridge to drain water overnight to preserve its shape.
Method 2 (How to drain tofu): Using a Weight -- 方法2 重石を使う0:28
Method 3 (How to drain tofu): Boiling -- 方法3 茹でる0:50
Method 4 (How to drain tofu): Microwave -- 方法4 電子レンジ0:31
How to Store the Leftovers of Tofu -- 残った豆腐の保存方法0:33

Silken Tofu and Firm Tofu -- 絹ごし豆腐と木綿豆腐0:23
Making Silken Tofu: Process and Characteristics -- 絹ごし豆腐の作り方と性質1:08
Learn how to make silken tofu by soaking soybeans, grinding with water, filtering to soy milk, and coagulating before setting into a smooth, creamy block.
Making Firm Tofu: Process and Characteristics -- 木綿豆腐の作り方と性質1:13
Other types of tofu -- その他の豆腐0:50

The Best Things About "Tofu Olive Skewers" -- 豆腐とオリーブのピンチョスのいいところ0:25
Ingredients and Cooking Utensils of Tofu Olive Skewers -- 材料と道具1:22
Video: How to Make "Tofu Olive Skewers (Pinchos)" -- 動画（作り方）1:12
Drain the tofu overnight, wrap in paper towels with a weight, cut into cubes, season with salt, skew with prosciutto, smoked salmon, tomatoes, and cucumber ribbons, drizzle olive oil, serve.
An Additional Tip: How to Create Cherry-sized Tofu Balls -- おまけ：豆腐をチェリー状に丸めてみよう1:11
You can transform cubed tofu into cherry-sized tofu balls using a colander. This method was introduced in the recipe book titled '100 Unique Tofu Recipes' ('豆腐百珍'), published in Japan in 1782. Although a stainless steel colander (strainer) is used in this video, a bamboo colander can also be used.

The Best Things About "Agedashi- Fried Tofu" -- 揚出し豆腐のいいところ0:55
Ingredients and Cooking Utensils of Agedashi - Fried Tofu -- 材料と道具0:54
Master the ingredients and utensils for agedashi fried tofu: tofu block, flour or cornstarch, oil, mentsuyu, draining tools, knife, cutting board, coating tray, tongs, and a measuring cup.
Video: How to Make "Agedashi - Fried Tofu" -- 動画（作り方）2:11
Drain and prep tofu with two methods, cut into 4 cm cubes, coat with flour or starch, fry until crispy, then serve in mentsuyu-based soup.

The Best Things About "Cabbage Usu-age Miso Soup" -- キャベツと薄揚げの味噌汁のいいところ0:40
Explore the simple preparation of cabbage usu-age miso soup with ready-to-use usu-age tofu and miso, whose savory flavor pairs with rice or bread.
Ingredients and Cooking Utensils of Cabbage Usu-age Miso Soup -- 材料と道具0:22
Identify cabbage, usu-age, water, dash powder, and miso as core ingredients for cabbage miso soup. Gather knife, cutting board, pot, and ladle for a concise cooking process overview.
Video: How to Make "Cabbage Usuage Miso Soup" -- 動画（作り方）1:19

Requirements

Those who are interested in tofu products.
Those who have access to basic cooking equipment (Only needed when you start cooking).

Description

日英２言語の字幕付き（音声は英語）
Two-language subtitles available (English and Japanese)
I have made this course as concise as possible. Please try to grasp the key points of information quickly.
In the cooking lesson sections (SECTION 5 to 9), I have explained the processes step-by-step, using both graphics and videos.
SECTION 1: Introduction. Here, I will introduce my background as a Tofu Meister and an International Chinese Medical Dietitian. I will discuss why I focus on Tofu and the three benefits of learning Japanese Tofu Dishes.
SECTION 2: Draining Tofu. While tofu can be cooked immediately after unpacking, draining it can expand your recipe options. I will explain the advantages of draining tofu and how to do it effectively.
SECTION 3: Types of Tofu. The primary focus will be on explaining the differences between Silken Tofu and Firm Tofu, particularly in terms of their production processes. This information will help you choose the right type of tofu for your cooking needs. I will also discuss other varieties, including Usuage.
SECTION 4: Unique Seasonings. In this course, I will use distinctive Japanese seasonings to enhance the flavor of tofu. The characteristics of these seasonings will be explained.
SECTION 5: Tofu Olive Skewers (Pinchos). To demonstrate the effect of draining tofu, we’ll make Tofu Olive Skewers. The tofu will resemble cheese after being thoroughly drained.
SECTION 6: Tofu Hamburger Steak. A light, healthy hamburger steak can be created by thoroughly draining and mashing tofu with meat. This is an essential recipe to try.
SECTION 7: Agedashi - Fried Tofu. This is a traditional dish offering an authentic Japanese flavor. You'll again learn the significance of draining tofu properly.
SECTION 8: Cabbage Usuage Miso Soup. Usuage is a thinly fried tofu available commercially. Enjoy the flavors of miso (a fermented soybean seasoning), dashi (made with Dashi soup stock powder), cabbage, and usuage.
SECTION 9: Tofu Pancake. Combine store-bought pancake mix with tofu to create pancakes with a unique flavor. The cooking process differs slightly from regular pancakes. Due to tofu's characteristics, the pancakes remain moist even when cooled, resulting in a soft and tasty dish.

Who this course is for:

Both cooking beginners and those who cook frequently.
Those who often eat tofu but don't have many variations of the recipe.

Japanese Tofu Delights (A Cooking Course) 日英字幕（日本の豆腐料理）

What you'll learn

Explore related topics

Course content

Introduction -- はじめに2 lectures • 5min

Drain Tofu -- 豆腐の水切り6 lectures • 5min

Types of Tofu -- 豆腐の種類4 lectures • 4min

Unique Seasonings -- 日本特有の調味料1 lecture • 3min

Tofu Olive Skewers (Pinchos) -- 豆腐とオリーブのピンチョス4 lectures • 4min

Tofu Hamburger Steak -- 豆腐ハンバーグ3 lectures • 7min

Agedashi - Fried Tofu -- 揚出し豆腐3 lectures • 4min

Cabbage Usuage Miso Soup -- キャベツと薄揚げの味噌汁3 lectures • 2min

Tofu Pancake -- 豆腐パンケーキ3 lectures • 6min

Closing -- 終わりに1 lecture • 1min

Requirements

Description

Who this course is for: