Okra and Umeboshi Cold Tofu *
Okra and Umeboshi Cold Tofu *

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, okra and umeboshi cold tofu *. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

When I make the cold tofu at home, any topping is welcomed actually! I like to put some salt kelp ("shio-konbu" in Japanese), kimchi, myoga ginger (Japanese ginger), and so on. Sticky and tasty okra is matching so well with this great sauce too.

Okra and Umeboshi Cold Tofu * is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Okra and Umeboshi Cold Tofu * is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook okra and umeboshi cold tofu * using 5 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Okra and Umeboshi Cold Tofu *:
  1. Get 400 grams Tofu
  2. Make ready 8 Okra
  3. Prepare 1 Umeboshi (large)
  4. Prepare 1 Ponzu
  5. Get 1 Bonito flakes

This recipe shows step-by-step photo This Monday, I bought some fresh green Okra, and decided to cook that for dinner. Although I did not want to cook its regular or the gravy version, I really. This mild mix of bottle gourd, bitter melon, okra, and tofu is an easy Japanese side dish that's simmered in a microwave pressure cooker. All Reviews for Japanese Simmered Bottle Gourd, Okra, and Tofu.

Instructions to make Okra and Umeboshi Cold Tofu *:
  1. Remove the seed of the umeboshi and mince. Remove the tops of the okra, sprinkle with salt, and parboil. Once cooled, chop into pieces.
  2. Cut the tofu and put into a dish. Top with the okra and umeboshi, garnish with bonito flakes. Top with ponzu.
  3. Meat and Potato Simmer * - - https://cookpad.com/us/recipes/143411-simple-standard-nikujaga
  4. Ginger-Boiled Scallops * - - https://cookpad.com/us/recipes/152535-easy-%E2%98%86-ginger-boiled-scallops

Okra is not just for Gumbo! We eat okra in Japan, too. It is actually a very popular vegetable in summer time there. It was served cold and I think it must have been steamed. I just remember the fresh okra flavor but am guessing the bonito flakes must have been in there somewhere.

So that is going to wrap it up for this exceptional food okra and umeboshi cold tofu * recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!