Recipe: Yummy Yukke-Style Tofu Rice Bowl with Shiso

Yukke-Style Tofu Rice Bowl with Shiso. Great recipe for Yukke-Style Tofu Rice Bowl with Shiso. The sauce that was served on a raw tuna bowl at a local restaurant in Tsuruhashi called Maguro Shokudo was so delicious, I thought it would work well with tofu too. This recipe yields makes enough two normal rice bowls.

You can use ground chicken instead of ground pork Adjust the amount of shiso leaves to. Whisk all the marinade ingredients (apart from the water) together in a medium size bowl. If you have a non-stick pan, you can pan-fry the tofu. You can have Yukke-Style Tofu Rice Bowl with Shiso using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Yukke-Style Tofu Rice Bowl with Shiso

1. You need 1 tbsp of Soy sauce.
2. It's 1 tbsp of Oyster sauce.
3. It's 1 of and 1/2 teaspoons Sugar.
4. You need 1 tbsp of Mirin.
5. You need 1 tsp of Gochujang.
6. You need 1 tsp of Sesame oil.
7. It's 1/2 block of Silken tofu.
8. It's 2 tbsp of White toasted sesame seeds.
9. It's 8 of leaves Green shiso leaves.
10. Prepare 1 of Shredded nori seaweed.
11. It's 1 of Rice.

Shiso is a perennial plant that may be cultivated as an annual in temperate climates. The shiso and ume sauce recipe combines these two popular ingredients with soy sauce and mirin to create a very simple sauce with bold and interesting flavors. The sauce is best chilled when used for cold dishes, and room temperature when used for hot dishes. From left, kamaage shirasu (boiled baby sardines), egg tofu, and shiso leaves.

Yukke-Style Tofu Rice Bowl with Shiso instructions

1. Put the soy sauce, oyster sauce, mirin and sugar into a heatproof container, microwave for 1 to 1 and a half minutes and mix well..
2. Add the gochujang and sesame to the mixture from Step 1 and mix in well..
3. Scoop out the tofu with a spoon into bite-sized pieces and place into a bowl..
4. Add the sauce from Step 2 and the toasted sesame seeds, and mix gently so as not to crush the tofu..
5. Put some rice into a bowl, and add the tofu from Step 4 on top, sauce and all..
6. Top with some shredded shiso leaves..
7. Add some shredded nori seaweed on top and it's done!.

For making egg tofu from scratch, follow today's recipe below. Serve steamed rice in your rice bowl and place the egg tofu on top. Pour the sauce that comes with the egg tofu package (or homemade sauce I provided in today's recipe). The Final Touch - Shiso Leaves. As the final touch, I used shiso (perilla leaves) to garnish the rice bowl as it not only adds a pop of color, but it also provides a refreshing taste to the dish.