Tōfumeshi 豆腐飯

History and Origins

Tofu rice was eaten as one of the gravy dishes, mainly as a commercial and Buddhist dish. Since the materials were cheap and easy to obtain, local dishes were made in each home. I'll fold the tofu raw, boil it, cut the water in a cloth, boil it with a pan, cook it with soy sauce, taste it and hide it. I'll put it on board, put it on a plate with various vegetables, and put it on a boil. It is characteristic of tofu rice to make the raw meat thin for polite taste and to make the food taste good.

When It Is Eaten

It was served as one of the best dishes since the Meiji era, and was adopted at home as a legal dish for the sacrifices of ancestors.

How It Is Eaten

The tofu is tofu, then it's tofu in a pot, and the cloth is to dry it while it's hot. I heat the pot with oil, roast tofu with tofu, taste it with soy sauce, and hide it while it's hot. The soup is served in boiling and boiling cloth, and add all the juices you need, and all the garlic you need, and add to it, and then make the sauce with soy sauce and salt. I'll put rice on top of rice and tofu on top of it, and silky eggs on top of it, and so on, and so on.

Recipe — Serves 4

Ingredients

• 2 × 180 ml rice
• 2 blocks tofu
• 2 tsp oil
• 1 tbsp light soy sauce
• 4 dried shiitake mushrooms
• 2 tbsp light soy sauce
• 14 g kanpyo (dried gourd strips)
• 1 tsp light soy sauce
• 4 snow peas
• 1 powder
• 40 g burdock root
• Broth: 3 cups dashi stock
• Broth: 1/2 tbsp soy sauce
• Broth: 1/4 tsp salt

Method

1. The tofu is tofu, which is tofu raw, and then you can put it in a pot, add plenty of water, and boil it. If the water and tofu are separated, hold the fire, while it's hot, squeeze in a cloth and drain it thoroughly. (You can do it.) (You can do it.)
2. The eggs turn into rich silk eggs.
3. I'll cut and cut the salt in salt.
4. The dried bowl is boiled with water to cut fine, add soy sauce.
5. I'm going to cook it in water, and I'm going to cook it in salt. I don't throw it away.
6. Cut down the cucumbers and add a little salt to the salt.
7. The rice is made from boiling and boiling cloth, and the juice is removed, and the juice is removed, and the sauce is made from the sauce.
8. Put a 1-year-old dish on the rice and shake it just before eating.

More About Tōfumeshi

Tottori PrefectureEEEC and Central local food. It's a boiled rice with tofu and vegetables. It's also called tofu.

"Silent" is the bird's dialect, referring to thunder. It's an expression of thunder when the tofu is fried in oil.

At one time, tofu was a delicious food and a precious source of protein. In the Edo era, the florist's florist lynx has encouraged "tofu food" for a protein basis, and unique native foods, such as chicken pontoons, have been born and inherited. Rural food is also one of those tofu foods.

It was eaten in December before and after the winter solstice. It's also possible that women who have done the funeral work after the funeral are cooking and eating.

At first, it was such a simple dish as tofu, but gradually it was used as a vegetable for the season. We used dried - and fried - rice to season rice. When it comes to Showa, it begins to contain chicken, and when an electric rice cooker is available, it becomes a blender.

Text adapted and translated from the Japanese Wikipedia article どんどろけ飯 by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.