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  7. Shimi-dofu no Tamago-toji (simmered Freeze-dried Tofu with Eggs)

Shimi-dofu no Tamago-toji (simmered Freeze-dried Tofu with Eggs) ｜ Our Regional Cuisines

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  • Fukushima Prefecture

    Shimi-dofu no Tamago-toji (simmered Freeze-dried Tofu with Eggs)

Shimi-dofu no Tamago-toji (simmered Freeze-dried Tofu with Eggs)

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  • Main lore areas

    Fukushima City

  • Main ingredients used

    “Shimi-Dofu”(=Freeze-dried Tofu), Eggs, “Shinobuna”(Komatsuna)(=Japanese Mustard Spinach)

  • History/origin/related events

    “Shimi-Dofu”, which is made by freezing the Tofu and then putting it back to dry, is a local dish unique to cold regions. The Tofu is exposed to the cold wind for about two weeks to remove the water. Fukushima, where the Abukuma River flows and is surrounded by the mountains of the Abukuma Highlands, is especially cold and windy in winter. The strong monsoon "Azuma Oroshi," which comes from the northwest, is also said to blow in Fukushima, and this is where the "Shimi" food culture took root.
    It is especially popular in the southern part of Fukushima City.
    “Shimi-Dofu” is used in a variety of dishes, such as simmered dishes, salad, soups, and “Zo-ni” （mochi-in a soup）, one of which is Tamago-toji. Freeze-dried Tofu is stir-fried with a leafy vegetable called "Shinobuna,"(Japanese Mustard Spinach) which is produced in Fukushima, and then Egg is added.

  • Opportunities and times of eating habits

    In the old days, people used to make “Shimi-Dofu” in the winter time by wrapping thinly sliced “Tofu” in straw and exposing it to the cold wind of "Azuma Oroshi" for several weeks. The process of making this product began around November, when the harvesting of crops was finished and the agricultural work had come to an end. Some places now make the“Shimi-Dofu” without straw, but wrapping it in a bamboo mat. This is a traditional method that has been used since the Taisho era (1912-1926).

  • How to eat

    Soak “Shimi-Dofu” in water and cut into strips before use. Stir-fry the “Shimi-Dofu” and “Shinobuna” which was cut into several centimeters long, and cook in Soy sauce, Sugar, and Dashi broth, then add beaten Egg and stir quickly. When simmering, the key is to keep the heat low and cook slowly until all the liquid is absorbed.

  • Efforts for Preservation and Succession

    (Outline of the people who have passed down the tradition, preservation society, utilization of SNS, modern efforts such as commercialization, etc.)
    Commonly made at home.

RECIPE

Ingredients (4 servings)

  • “Shimi-Dofu”(=Freeze-dried Tofu) 4
  • “Shinobuna”(Komatsuna) (=Japanese mustard spinach) 4
  • Eggs 2
  • Oil 1 tbsp.
  • Sugar As needed
  • Soy sauce As needed
  • Dashi (=Japanese soup stock) 1 cup

How to cook

  • 1. [Prepare] Soak“Shimi-Dofu” in water, halve and cut into strips.

  • 2. [Prepare] Boil “Shinobuna” in just few seconds and cut into 2-3 cm pieces.

  • 3. [Prepare] Beat the Eggs and set aside.

  • 4. Heat oil in a pan, add the “Shimi-Dofu”and“Shinobuna” and stir fry.

  • 5. Add seasoning and Dashi and simmer over low heat until the liquid is absorbed.

  • 6. Add a beaten Egg, stir gently and cook until the Egg is cooked.

provider : Mihoko Hirade

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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