Chilled Japanese Pitan Tofu (Chilled Japanese Century Egg Cold Tofu)

This is an appetiser that I would order every time I step into a Japanese restaurant...well, almost every time. It may seem weird to some people this combination of century egg and tofu, serves cold too on top of that. However, if you are able to try it out with a open mind, you might just fall in love with it like I did.

Serves 3-4

Ingredients

• 300g Soft Tofu

• 3 Century Egg Yolk

• 2 tsp Kikkoman Soy Sauce, low sodium

• 3 tsp Japanese Sesame Sauce

• 2 Tbsp Mirin

• 1/2 Tbsp Sake/Rice Wine

• 1/4 tsp Sugar

• 1 Tbsp Century Egg "Whites", Finely Chopped

• 1 Tbsp Spring Onions, Finely Chopped

• 1 Tbsp Tobikko/Ebikko

Method

1. In a blender, add in century egg yolk, sesame sauce, mirin, sake/rice wine, sugar and blend until smooth

2. Gently remove the soft tofu from the tub, drained and place in on a serving plate.

3. Pour the blended pitan dressing over the tofu.

4. Top with chopped pitan whites, spring onions and tobikko/ebikko.

5. Serve very cold.

#tofu