Okiagari (Sakura Shrimp and Tofu Hot Pot)

Quick answer

Total time: 28 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Okiagari is a hot pot from the fishing community of Yui in Shizuoka, named for fishermen coming ashore after the sakura shrimp catch.

Fresh sakura shrimp simmer briefly in a sweet soy and sake broth before large tofu pieces are added to absorb the seasoning. Leafy scallions enter only at the end, preserving their color and fresh aroma. The shrimp should be drained well and cooked until opaque, while the tofu remains in large pieces so it does not break apart during simmering.

Ingredients (4 servings)

Ingredient	Amount	Unit
fresh sakura shrimp	150	g
firm tofu	400	g
leafy scallions	100	g
soy sauce	72	ml
sugar	48	g
sake	75	ml
water	50	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Step

Rinse 150g fresh sakura shrimp briefly in cold water and drain thoroughly in a fine sieve.

If frozen, thaw under refrigeration before draining.
2

Prep

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

Control

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

Control

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

Finish

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.