Miso-Glazed Pan-Fried Tofu

20260201, #BreakfastDiary 1631, -6°C/mostly sunny There's a Japanese sauce called kimizu きみず. Kimi きみ means egg yolk and zu ず means vinegar, so it's literally egg yolk mixed with vinegar - something like a Japanese mayonnaise or hollandaise. Once I made it, I felt the texture should have come out a bit thinner (the original recipe called for a mix of 2 parts rice vinegar to 1 part vinegar), but there wasn't time to second-guess it. So I tried to torch it, but the bonito flakes (katsuobushi) burned first - don't even think about trying that~ 😃 About 510kcal, Miso-Glazed Pan-Fried Tofu.

1/2 block tofu, 1/2 cup starch, a little bonito flakes, a little chopped scallion, (miso sauce) 3T miso, 3T white wine vinegar, 1/2T sugar, 1 egg yolk

1. Microwave the tofu for 2 minutes to drain moisture. Pat dry with a paper towel, cut into bite-sized pieces, coat evenly with starch, and pan-fry in oil. It came out similar to atsuage. 2. Make the miso sauce. Mix 3T miso, 2T white wine vinegar, 1/2T sugar, and 1 egg yolk together, then cook over low heat, stirring, until thickened. 3. Top the tofu from step 1 with bonito flakes, then the miso sauce from step 2. I tried torching it, but don't do that. Bake at 180°C (350°F) for about 10 minutes instead. 4. Plate it and top with a little chopped scallion right before eating.