254 calories (1 ramekin); 15.7 g protein; 16.0 g fat; 10.3 g carbohydrate; 9.5 g net carbs; 181 mg sodium; 24 mg cholesterol; 0.8 g fiber
120 g sukuidofu extra soft tofu
60-70 g kumiage-yuba fresh tofu skin (75 g in photo)
15g fontina cheese
1/2 tsp aka miso red miso
1/2 tbsp dashi
For bechamel/white sauce
1 1/2 tbsp flour
10 g (slightly less than 1 tbsp) butter
100 cc milk
1/8 tsp shiokoji salted rice malt
Lemon zest (of 1/10-1/8 of a small lemon)
3-4 drops of yuzu citron juice
Black pepper, to taste (not in photo)
Olive oil (to grease ramekins; not in photo)
Heat oven to 200 C/400 F or higher.
Prepare bechamel sauce.
Sift flour with tea strainer in a microwaveable prep bowl.
Remove milk, and continue microwaving flour and butter for another 20-30 seconds until butter is soft or melted.
Whisk flour and butter to blend them well.
Microwave (without cover) for 30 seconds.
Microwave again for 15-20 seconds.
Remove, and whisk again.
The sauce should be quite thick, like pancake batter (but becomes looser when cool).
Add shiokoji, lemon zest, yuzu juice and black pepper, and mix well.
Cover, and set aside.
Meanwhile, mix red miso and dashi well.
Grease ramekins with olive oil.
Scoop sukuidofu extra soft tofu into each ramekin, and place fresh yuba.
Bake until all ingredients are hot.
- Sukuitofu [lit. scooping tofu] is Japanese-style extra soft tofu. It is too soft to cut with a knife. If not available, Korean-style extra soft tofu works great. If that is not available either, kinugoshi (silken) soft tofu would be the second best substitute.
- Cooking this in the oven for a long time (long to enough to brown the top) results in separation of water from tofu due to the addition of citron juice. It still tastes great, but perhaps does not look as appetizing. For this reason, I use a torch at the end.
- Mixing in a small amount of sharper-tasting cheese, such as gryuere or parmesan, is also nice. When using them for more than an accent, you might want to adjust the amount of red miso.
- If you have bechamel sauce at hand, 3 tablespoons for each ramekin should be enough.
- I use fontina cheese that contains 170 mg sodium per oz (28 g).