Silken Tofu With Chives Japanese Style Recipes

SILKEN TOFU WITH CHIVES JAPANESE STYLE

Steps:

• Drain the Silken Tofu and cut up into bite size pieces (try not to break them up) and place into 2 individual bowls. Aside- Silken or soft tofu is preferred, but not firm/hard tofu.
• Wash the Chinese chives, remove the buds and cut up the green part into 1 inch pieces to make up ¾ cup. Then sprinkle into each bowl. Aside- some people prefer to use the buds as well, also the chives are a little hard to the bite, so you might want to par-boil them or sauté them in a little oil briefly to make them a little softer.
• Add soy sauce to each bowl, sesame oil, a touch of chili oil (optional) and pieces of seaweed as well.
• Enjoy.

SAUTED LIVER WITH CHIVES JAPANESE STYLE

Steps:

• Cut up the beef liver into small bite size pieces and then pat dry with paper towels.
• In a bowl add the soy sauce, sake, grated ginger and then add the beef livers (mix with the liquids) and let marinate for about 15 or more minutes, set aside.
• Add to a wok 2 tablespoons peanut oil until hot.
• Then remove the livers from the bowl (retaining the marinade), dredge in the tapioca starch and place into the heated wok. Cook and turn the pieces until almost fully cooked and then remove to a plate.
• Add 1 tablespoon peanut oil to the wok and add the Chinese chives, sauté for about 1 minute.
• Then add back into the wok the livers, the retained marinade and stir-fry briefly... add salt and pepper to taste.
• Enjoy.
• NOTE.:.
• If you use a micro wave to re-heat some leftovers the next day (dish covered in plastic wrap), it will dry out the chives to much and they become to hard for an otherwise nice meal.