I can never catch up with the bananas in my house. Whenever I buy them it is either not enough or too much, and they quickly go dark on me. I don’t like eating them when they are not firm anymore and have this soft mushy texture, but that is when they are perfect to make a lovely simple cake.
So, do you have those overripe ones laying around in your fruit bowl and 10-15 min time for the preparation? Here is the recipe! Continue reading
And I continued thinking so until my last trip to Kyoto, where, in one small local restaurant, I had a tofu revelation!
This simple cube of silken tofu was served in beautiful raku bowl and had nothing added to it except a little bit of minutely chopped green onion and grated fresh ginger on top. And soy sauce, which you carefully pour over it. That’s it. Simple, but heavenly. And it melted in the mouth like butter.
So, I stole the recipe (which was not much of a recipe) and recreated it a home.
The only thing you have to remember is that tofu has to be really good quality and extra-extra silken (soft). Other types just won’t do.
I cube of extra silken (soft) tofu (100gr)
I small piece of ginger about 3 cm, peeled and grated (or minutely chopped)
I spring onion or chives(also minutely chopped)
Soy sauce (I love Kikkoman)
Place the tofu in your most beautiful bowl in the house, sprinkle ginger and green onion on top and serve with soy sauce on the side to gently pour over it. Itadakimasu!