Simmered Seaweed and Deep Fried Tofu

Spring has come to mountains and villages, and also into the sea.

Mekabu seaweed

This is called “Mekabu” that is a part of “Wakame” (Undaria pinnatifida) and it is thick thallus folded above the holdfast.
Although “Wakame” is a formal Japanese name of Undaria pinnatifida,  and commonly it indicates the blade and the stipe in a more limited sense.

Mekabu seaweed
Mekabu seaweed
Mekabu seaweed

Wakame and Mekabu change in color from brown to vivid green immediately, when cooked in boiling water.

Why?

It has two dyes, one is a green dye (Chlorophyll)  and the other one is a yellow dye (Fucoxanthin).
Fucoxanthin becomes red by binding to protein.    ->   Green + Red = seems Brown.

On cooked, fucoxanthin is decomposed and  returns the original color.    ->   Green + Yellow = seems Vivid Green!

Mekabu seaweed
Mekabu seaweed
In this precise moment It is occurring chemical reaction.

Mekabu seaweed
  1. Cook Mekabu (120 g) in boiling water for a few minutes.
  2. Cut Mekabu into one bite size.
  3. Cut Abura-Age (1 sheet) into rectangles, and chop down the root of shimeji mushrooms (80 g).
  4. Put them in a sauce-pan, and add dashi broth (2 cup), sugar (0.5-1 tbs),  sake (2 tbs), mirin (2 tbs), and soy sauce (1 tbs), bring them boil.
  5. Once boiled, turn the heat to low and continue cooking for a 7-8 minutes.

 

Spring has sprung!!

Simmered Seaweed and Deep Fried Tofu

Simmered Seaweed and Deep Fried Tofu

・Mekabu
is a part of “Wakame” (Undaria pinnatifida) and it is thick thallus folded above the holdfast.  和布蕪(めかぶ) literally “genial cloth lush”
・Wakame
is a seaweed (Undaria pinnatifida).  若布(わかめ) literally “genial cloth”
・Buna-Shimeji
is a brown beech mushroom (Hypsizygus marmoreus).  It is very popular because it is easy to be cultivated indoor artificially.  橅占地、橅湿地(ぶなしめじ) literally “Japanese beech marsh”
・Abura-Age
is a deep fried thin tofu. 油揚げ(あぶらあげ) literally “fried in oil”