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agedashi-tofuEveryone knows the green onions garnishing the agedashi tofu above. And there were also plenty of scallions on my delicious “melty” ramen at the excellent Mitsuwa Marketplace in Edgewater, New Jersey — the largest Japanese supermarket in the United States!
25f77cb8fb8711e29cc422000aa80493_7But what about these guys?seaweedI wanted to know the difference between these two kinds of seaweed: wakame on the left and konbu on the right.seaweed-packagesThe wakame is dried, rehydrates quickly in warm water and can be thrown in miso soup, which is made with dashi, a broth flavored by steeping the konbu on the above right with katsuo-bushi (bonito fish flakes) and then whisking in a few spoonfuls of miso paste.miso-soupDashi, soy sauce and mirin (rice wine) make a delicious sauce for agedashi tofu. The tofu is cubed, dried and fried. The dashi is steeping in the picture below center right while a handful of bonito is saved for garnishing.agedashi-tofu-prepI used David Chang’s recipes for the tofu and dashi. The tofu came out crispy on the outside and slightly soft and melty on the inside, pretty good.agedashi-tofu-2At the market I also picked up two similar-looking greens: Gairan and Yu Choy.greens-packagedThe gairan on the left is also known as Chinese broccoli, one of my favorite greens, but I had never had yu choy.greensI didn’t eat the yu choy’s yellow flowers, but just had it sauteed with some garlic and hoisin sauce like my college roommate taught me. I did a side-by-side tasting to compare:greens-cookedThe gairan on the upper left has leaves that take a while to chew and firm stalks like broccoli. The yu choy has a slight sense of bitterness, which I like, thinner stems that shred a bit like celery in your mouth and softer leaves like spinach. I’m definitely happy to do more taste tests to try out new ingredients!