All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Tofu to soramame, ebi no yuzukosho-itame / stir-fried tofu, fava beans and prawns with yuzukosho

A gentle, mildly sweet yet slightly bitter combination of tofu, prawns and fava beans. The fruity spiciness of yuzukosho works the magic.


1/2 tofu (momen firm tofu in photo)
Small handful prawns (6 botan-ebi spot shrimp in photo)
5-6 pods soramame fava beans (about 25 shelled beans)
2 tsp sake
1/4 tsp yuzukosho yuzu citron pepper paste
1/2 tsp usukuchi soy sauce
1 tsp oil (not in photo)


Shell fava beans.
Bring water to boil, and blanch fava beans for 2 minutes.

When cool enough to handle, remove skin.


Cut tofu into cubes.

Devein, and sogigiri slice prawns at a slant into 2 or 3.


In a frying pan, heat oil, and saute tofu on medium high heat.


When tofu is heated through and starts to faintly color, add fava beans, and stir fry.


Add prawns, and stir fry.

When prawns start to turn opaque, add sake, and quickly stir.


Add yusukosho, and quickly blend with liquid in frying pan and other ingredients.


Add usukuchi soy sauce, and quickly stir.

Continue cooking until liquid is almost gone.

  • Kinugoshi silken soft tofu makes the texture of this dish extra gentle. If using kinugoshi tofu, put it on a plate or zaru strainer to draw out excess water in order to prevent the dish from becoming soggy.
  • Yuzukosho is quite spicy. If unsure, first use less than the specified amount.
  • The primary ingredient of this dish is tofu. Both prawns and fava beans are added as secondary elements, and only a small amount of each makes a great contribution (in other words, do not overuse them).

No comments: