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1. Wrap the tofu in a paper towel, put a weight on top, and let it stand for about 20 minutes to drain.<br /><br />2. Cut the tofu into 6 pieces, wipe moisture well from the surface and deep-fry them in heated oil.<br /><br />3. When the tofu starts floated and becomes golden brown, it's done.<br /><br />4. Put some condiments such as grated daikon radish, grated ginger, chopped Japanese leek, and chopped spring onion on the tofu, and pour on the soy sauce.


Harumi Kurihara

Harumi Kurihara 栗原 はるみ / Harumi is the "Martha Stewart" of Japan and has published books on Japanese cooking translated into English


UDON ~~~ recipe gateway: this post's link shares recipes from, "harumi’s japanese home cooking". KAKE UDON aka SU UDON bowl constructs and recipes needed for such included + misc info and a different perspective + a recipe identical to my own grandmother's [Japan] [Harumi Kurihara] [cookbookmaniac]

from The Good Mood Food Blog

:: Harumi’s Green Beans With A Sesame Dressing

Ingen Gomaae, Green Beans with Sesame Dressing 200g green beans For the sesame dressing 50g toasted sesame seeds 2 tablespoons of caster sugar 1/2 tablespoon of mirin 1/2-1 tablespoon of soy sauce salt- to season

from The View from Great Island

Spring Vegetable Salad with Miso Dressing

This week we’re up to #42 on Gourmet’s list of the 50 Women Game Changers in the world of food: Harumi Kurihara— the Japanese Martha Stewart.  She is a superstar in her native Japan, riding the wave of the nation’s current obsession with domesticity.  Thanks to Mary from One Perfect Bite for organizing a group of us cooking and blogging our way through this list, one dish at a time.  Check back every Friday for another story and recipe from the list. Harumi has achieved a cult status rare…