【肉豆腐】豚脂で焼いて引き出す食感と味染み

This is "Nikudofu," a dish where the fat rendered from pork belly is used to roast whole tofu before simmering. Roasting the tofu first solidifies the protein, preventing it from crumbling, and imparts a Maillard reaction aroma to the surface. The seasoning uses no mirin, instead relying on the natural sweetness of onions and sake for a clean finish. [Table of Contents] 00:00 Opening 00:17 Preparing the Ingredients 01:40 Broth and Seasonings 03:02 Preparing the Tofu 03:59 Roast Before Cooking! 06:15 Cook After Roasting! 08:07 Finishing (After chilling to allow the flavors to meld) 09:51 Tasting 11:05 Editor's Notes [Recipe] Firm Tofu: 1 block (drained thoroughly) 350g Thinly sliced ​​Pork Belly: 200g Onion: 1 Green Onions: Appropriate amount (for color) Dashi and Seasonings Water: 500ml (Make a combined dashi using 10g kombu and plenty of bonito flakes) Sake: 60g Soy Sauce: 30g Salt: 5g *If using commercially available granulated dashi (such as Hondashi) or mentsuyu, please reduce the amount of salt in the recipe as it already contains salt. *The above quantities result in a salt concentration of slightly less than 1%, but the concentration will increase during simmering, so please be mindful of the evaporation of the broth. [Cooking Process] ① Place a weight on the tofu to draw out the water. ▶︎Point: Remove as much water as possible. ② Cut the onion and pork. ③ Heat a frying pan over medium heat and sauté the pork belly. ▶︎Point: Once the pork fat has rendered, remove the meat and set it aside. ▶︎Point: Minimize handling of the pork to achieve a nice brown color. A little raw is okay. ④ Add the tofu and brown it. After 3 minutes, flip it over. ▶︎Point: Brown it thoroughly over medium heat without touching it. ⑤ Add the onion and heat for another 3 minutes. Stir the onion occasionally during this time, but do not touch the tofu. ⑥ Add the dashi and seasonings, bring to a boil over high heat, and remove the scum. ⑦ Cover with a lid and simmer over low heat for 10 minutes. ▶︎Point: Simmering without a lid will make the flavor stronger, so adjust to your liking. ⑧ Return the pork to the pan and turn off the heat once the pork is cooked through. ⑨ Let it cool once to allow the flavors to infuse into the tofu. ⑩ Reheat before serving, but we recommend lightly steaming diagonally sliced ​​green onions for color. 【Ingredients Selected This Time】 　Ingredients from a regular supermarket 【Please Subscribe】 This channel features me, a food hygiene professional, explaining the "science and rationale behind cooking" rather than relying solely on intuition and experience. Why is that step necessary? Why does it make the food taste better? While the explanations can sometimes get long, our goal is to provide information that will be useful for your daily meals. Please subscribe to our channel!    / @mogken   #MeatTofu #GrilledTofuWithPorkFat #TofuIsTheStarDish