Chapter IV · Tofu & roots·Japanese
Daikon tofu nimono
broth-soaked, silky. soy-dashi. 4 servings.
| 6-qt Instant Pot inner pot + fridge space overnight | |||||
|---|---|---|---|---|---|
| High Pressure 22 min · Full Natural Release | |||||
| Ingredient | Cut | Sauce | Layer | Pressure | Release |
14 oz (400 g) firm tofu, large cubes | Cut | High Pressure 22 min | Full NR ~20 min | ||
1 lb (450 g) daikon, 1-in (2.5 cm) chunks | |||||
4 slices (20 g) ginger, sliced | |||||
1.5 cups (360 mL) kombu dashi | Sauce | ||||
3 Tbs (45 mL) soy sauce | |||||
2 Tbs (30 mL) mirin | |||||
1 Tbs (15 mL) sake | |||||
6-qt Instant Pot inner pot + fridge space overnight
High Pressure 22 min · Full Natural Release
Cut
- 14 oz (400 g)·firm tofu, large cubes
- 1 lb (450 g)·daikon, 1-in (2.5 cm) chunks
- 4 slices (20 g)·ginger, sliced
Sauce
- 1.5 cups (360 mL)·kombu dashi
- 3 Tbs (45 mL)·soy sauce
- 2 Tbs (30 mL)·mirin
- 1 Tbs (15 mL)·sake
Layer
Everything already in the pot.
Pressure
High Pressure 22 min
Release
Full natural release, about 20 min
Long NR lets the tofu drink the dashi. Pressing the tofu first is optional; firmer cubes hold their shape.
Next pot
Same pantry, different taste
Similar ingredients, another texture or cuisine — so the next delay start does not taste like last night.
Tori no nimono
silky, bone-slipping
Shares soy, mirin, dashi — soy-dashi sweet, silky, bone-slipping instead of soy-dashi.
soy-dashi sweet·1 hr 9 min in the pot·4 servings
Mapo-style tofu
spicy, saucy, tender pork
Shares tofu, soy, ginger — doubanjiang-heat, spicy, saucy, tender pork instead of soy-dashi.
doubanjiang-heat·52 min in the pot·4 servings
Miso eggplant & tofu
melting, savory
Shares tofu, mirin, ginger — miso-sesame, melting, savory instead of soy-dashi.
miso-sesame·48 min in the pot·4 servings