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Aged Chinese black vinegar — malty depth for dumplings and sauces
Thick fruity sauce for tonkatsu, korokke, Japanese fried foods
Japanese Worcestershire-style — tonkatsu, okonomiyaki, yakisoba
Professional copper saucepan — ultimate thermal control for sauces
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Aged Chinese black vinegar — malty depth for dumplings and sauces
Thick fruity sauce for tonkatsu, korokke, Japanese fried foods
Japanese Worcestershire-style — tonkatsu, okonomiyaki, yakisoba
Professional copper saucepan — ultimate thermal control for sauces
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cut each tofu cake into 6 equal parts; pat dry with paper towels. Deep fry them in pan of hot oil for 3-4 minutes or until golden brown. Remove with slotted spoon and drain on paper towels. In a small mixing bowl, combine soba tsuyu and soy sauce with last 3 ingredients. Customarily, each garnish is mixed into the sauce to taste.