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
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
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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