Black bean paste
2 tbsp fermented black beans
2 tbsp peanut oil
3 garlic cloves, crushed
2 tbsp Shaoxing wine
1 tsp sugar
1 tbsp tamari
8 pieces (800 g) white firm
60 g kombu
10 g shiitake mushrooms, dried
2 litres water
25 g bonito flakes
Seasonal mushrooms; enoki,
shiitake, shimeji, wood ear,
king brown etc.
Chilli, spring onions, optional
Black bean paste
- Place the black beans into a bowl of water and soak for 20 minutes. Drain.
- Heat oil in a saucepan on medium heat, induction setting 6. Add the black beans and garlic and cook for 1 minute.
- Add the wine, sugar and tamari. Continue to cook until the mixture is a paste consistency.
- Slice tofu pieces in half and make a small hollow in the top using a small metal teaspoon.
- Place ½ teaspoon of black bean paste in the hollow and transfer to a baking paper-lined perforated steam container.
- Place in the steam oven and Steam at 100°C for 10 minutes.
- Place the kombu, shiitake mushrooms and water into an unperforated steam container, cover with a lid and marinade for 1 hour.
- After 1 hour, Steam at 100°C for 45 minutes. Remove the kombu and shiitake mushrooms from the broth and discard.
- Add bonito flakes while still warm and stir to combine. Strain dashi through a muslin-lined sieve into a jug. Discard any solids and set aside until ready to use.
- Heat the dashi to boiling on high heat, induction setting 9.
- Place tofu in centre of bowl and top with black bean paste. Place mushrooms around the outside and gently pour over the hot dashi. Serve.
Hints and tips
- Black bean paste can be made ahead of time and will keep in the refrigerator for 1 week, or can be frozen for 3 months.
- Kombu dashi can be made ahead of time and will keep for 1 week in the refrigerator, or it can be frozen for 2 months.
- Kombu is an edible kelp common in Japanese cuisine. It can be purchased at Asian supermarkets.