Nagaimo+Tofu+ Cheese Bake

Wow. It’s been a while and I’ve not posted anything here for a while.

It’s just been a little bit crazy. What with cycling around the Miura peninsula, bobbing on the waters on a kayak and a row boat that will travel solo to Canada come April or snowshoeing and braving indoors camping in snowy Minakami area, as well as soaking in the glorious outdoors hotspring of Takaragawa.

Now I am back to (almost) some version of homebody type activities and hitting the kitchen again. Radish Boya came and went, leaving me with a curious selection of seasonal vegetables. I gotta hand it to them, they never failed to surprise me with very odd looking vegetables every time they deliver the weekly supplies. Usually I make up things as I go, but more often than not I am stumped with absolutely no clue what I should do with them. Just like when I’m faced with Japanese mountain yam (nagaimo/yamaimo). The Japanese like to grate it and put it as a rice topping and sprinkling some soy sauce on it. I like it a lot, and it’s especially tasty when you are eating it with some grilled fish sides. It does get old pretty quickly, though…

So, I put on my researcher hat. Diligently I searched and searched and finally I came across a dish on Cookpad. Not only the picture looks very delicious, the ingredient list looks very healthy and non-fuss, too! Tried to make this recipe a couple of times before I transformed it to meet MyOrangePot’s taste preference. It is now a staple in the Orange Pot HQ, for as long as Radish Boya keep on sending the odd darling!

Give it a go.

Nagaimo + Tofu + Cheese Bake

Ingredients 

1 block of tofu (firm or silken works, MOP had tested both), drain and cut in 1cm cube

200 gram nagaimo/yamaimo, grate finely*

2 eggs

1 Tbsp soy sauce

pinch of salt and pepper

1 cup of grated hard cheese (gouda or red cheddar)**

sliced spring onion/chives for garnish

Props: 5 small ramekins

Directions

1.Divide the cubed tofu equally and put into the ramekins

2. In a medium bowl, whisk together nagaimo, eggs, soy sauce, salt and pepper

3. Pour the whisked liquid concoction and pour equally in the ramekins

4. Sprinkle  with cheese evenly

5. Bake in 200C oven for about 18-20 minutes until cheese is melted and nicely golden on top

6. Garnish with spring onion just before serving

*Well, as you can see in the image I did 217 grams, but this recipe is very forgiving, you can afford putting a bit more

** You can use mozzarella or mixed cheese for pizza topping to replace the hard cheese, but MOP found that hard cheese gave more satisfying cheesy taste.


Tags:

Categories: Breakfast, Cheese, Fusion, Japanese, Off-the-book, Starters, Vegetables, Vegetarian

Author:Tari Martosudirjo Keitt

MyOrangePot.com

One Comment on “Nagaimo+Tofu+ Cheese Bake”

  1. Food Stories
    June 10, 2012 at 3:08 am #

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