The Pitan Tofu (Century Egg Beancurd – Japanese Style)
- erinna Chng
- Feb 11
- 1 min read
You are most likely to find this cold dish in any proper Japanese Restaurant. Well.. nice or not is another story.
This is a surprisingly easy dish to make. It’s creamy and pungent taste from the century egg makes you keep picking up ur spoon and eat more. Top it with a generous amount of tobbiko to add crunch to this dish. Softness from the tofu, creaminess from the century egg sauce and bursting crunchiness from the tobbiko.. Do I need to say more?
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
In a blender, add in pitan yolk, sesame sauce, mirin, sake, sugar and blend until smooth
Gently remove the soft tofu from the tub, drained and place in on a serving plate.
Pour the blended pitan dressing over the tofu.
Top with chopped pitan whites, spring onions and tobikko.
Serve cold.
Instructions
Click on Metric Tab for ingredients
The Pitan Tofu (Century Egg Beancurd - Japanese Style)
Head Chef
eckitchensg
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Servings :
4 Servings
Calories:
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
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