Japanese Style Tofu en Cocotte with Lots of Sauce

Name: Japanese Style Tofu en Cocotte with Lots of Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 180 grams Firm tofu (silken tofu is okay too); 45 grams Nagaimo yam; 1 Egg; 1 pinch Salt; 1/3 tsp Dashi stock granules; 200 ml Water; 1 tsp each Mirin, sugar; 4 stick Imitation crab sticks; 10 edamame in their shells Edamame (frozen); 1/2 tsp Soy sauce; 1 Salt; 2/3 tbsp Katakuriko; 1 tbsp Water

Servings: persons

180 grams Firm tofu (silken tofu is okay too)
45 grams Nagaimo yam
1 Egg
1 pinch Salt
1/3 tsp Dashi stock granules
200 ml Water
1 tsp each Mirin, sugar
4 stick Imitation crab sticks
10 edamame in their shells Edamame (frozen)
1/2 tsp Soy sauce
1 Salt
2/3 tbsp Katakuriko
1 tbsp Water

1
Cut the nagaimo yam into small pieces.
2
Put the tofu into the bowl of a food processor while crumbling it up, add the cut up nagaimo, egg, and a pinch of salt, and process until smooth.
3
Pour the mixture into cocotte bowls.
4
Cover the cocottes with plastic wrap and microwave for 3 to 4 minutes.
5
In the meantime, take the edamame beans out of the pods, and shred the imitation crab sticks.
6
Put the shredded imitation crab stick, edamame beans and soy sauce into a pan and bring to a boil.
7
Add the katakuriko dissolved in water to thicken.
8
Adjust the seasoning with salt.
9
Pour the sauce over the cocottes, garnish with yuzu peel if you have it, and it's done.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 180 grams Firm tofu (silken tofu is okay too), 45 grams Nagaimo yam, 1 Egg, 1 pinch Salt, and more.

Yes, Japanese Style Tofu en Cocotte with Lots of Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!