Shime-dofu (Pressed and Simmered Tofu)

Name: Shime-dofu (Pressed and Simmered Tofu)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: firm tofu 400 g; water for boiling 1500 ml; salt 1 tsp; dashi 400 ml; sugar 1 tbsp; soy sauce 3 tbsp

Quick answer

Total time: 65 min
Level: Medium
Servings: 2 servings
Ingredients: 6

About this dish

Rolling tofu tightly in a bamboo mat and boiling it squeezes out the big pockets of water, leaving a firm, smooth texture closer to kamaboko fish cake than to ordinary tofu.

In the Kanra area of Gunma, the pressed cylinder is then simmered in dashi, sugar, and soy sauce until the seasoning reaches the center. Holding their shape and the ridges of the mat, the slices are served as a side dish or added to nishime, a mixed simmered dish.

Ingredients

servings

IngredientAmount

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Instructions

5 steps

1

Cut 400g tofu lengthwise into two equal long pieces.

Wrap each in paper towels and leave for 10 minutes to remove surface moisture.
2

Place one tofu piece on a damp bamboo mat, roll tightly without gaps, and tie both ends and the center with cotton string.

Repeat, tightening enough to shape without squeezing tofu out.
3

Boil 1.5L water with 1 teaspoon salt and submerge the wrapped tofu.

Maintain a gentle boil for 25 minutes, lift out, and cool completely in the mats for 30 minutes.
4

Carefully remove string and mats.

Bring 400ml dashi, 1 tablespoon sugar, and 3 tablespoons soy sauce to a simmer in a wide pan, add tofu, and cover with a damp paper lid.
5

Simmer over medium-low for 20 minutes, rolling tofu a quarter turn every 5 minutes to season all sides.

Turn off heat, cool in the broth for 20 minutes, and slice 1.5cm thick.