Simmered Seaweed and Deep Fried Tofu
Spring has come to mountains and villages, and also into the sea.
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.
Wakame and Mekabu change in color from brown to vivid green immediately, when cooked in boiling water.
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!
- Cook Mekabu (120 g) in boiling water for a few minutes.
- Cut Mekabu into one bite size.
- Cut Abura-Age (1 sheet) into rectangles, and chop down the root of shimeji mushrooms (80 g).
- 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.
- Once boiled, turn the heat to low and continue cooking for a 7-8 minutes.
Spring has sprung!!
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”
is a seaweed (Undaria pinnatifida). 若布（わかめ） literally “genial cloth”
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”
is a deep fried thin tofu. 油揚げ（あぶらあげ） literally “fried in oil”