Okiagari (Sakura Shrimp and Tofu Hot Pot)
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Fishermen in Yui, Shizuoka, came ashore after the sakura shrimp catch and shared this hot pot, which is where the name okiagari comes from.
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The shrimp go in fresh, seasoning a sweet soy, sugar, and sake broth before large blocks of firm tofu soak it up. Each spoonful takes shrimp, tofu, and scallion together, eaten hot.
Ingredients
Instructions
- 1
Rinse 150g fresh sakura shrimp briefly in cold water and drain thoroughly in a fine sieve.
If frozen, thaw under refrigeration before draining.
- 2
Cut 400g tofu into large pieces about 5cm wide and 100g leafy scallions into 4cm lengths.
Keep the tofu separate so it does not break.
- 3
Combine 72ml soy sauce, 48g sugar, 75ml sake, and 50ml water in a shallow pot and bring to a boil over medium heat.
When the sugar dissolves, add the sakura shrimp.
- 4
Simmer the shrimp for 2 to 3 minutes until opaque.
Nestle the large tofu pieces among them and cook over medium heat for 10 minutes, spooning broth over the tofu halfway through.
- 5
Add the leafy scallions just before finishing and press them lightly into the broth.
When the pot returns to a boil, turn off the heat and serve shrimp, tofu, and scallion together.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「しずおかのおかず」開港舎 · Checked: 2026-08-11
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