I think I will be spared from holiday weight gain because of tummy problems that have been pestering me for a week now. Despite that, I vowed to eat good food, tasty and healthy as to not feel too sorry about my condition. A few nights ago, we enjoyed nabe or hotpot, which was basically throwing in pieces of meat, tofu, noodles, and veggies into a boiling pot of miso or soy sauce flavored stock. It tastes better and more wonderful than it sounds but it left us with a feeling of contentment and bliss as we let out mild burps after the meal.
Yesterday, I made some agedashi tofu, or fried tofu. I’ve always enjoyed this dish for its simplicity and subtle taste. The key ingredient is katakuriko flour! I tired making this tofu before with ordinary flour, and even cornstarch. Well, they worked but it lacked the crispiness and pretty white coating that only katakuriko can give. Katakuriko literally is potato starch, so if you happen to find some in your nearby grocery, try frying your tofu and veggies with them for a unique crisp and crunch! In addition, I’m also adding a wonderful easy recipe for lotus root, or renkon rice. I learned it from the kindergarten (everything you need to know yes…), and the kids and myself included loved it!
agedashi tofu, coated with potato starch
AGEDASHI TOFU
Ingredients
Tofu cut into blocks, to prevent oil from spalttering while frying, drain them on a paper towel first. Don’t choose silken tofu as they are very soft and will crumble while being handled. Choose firmer tofu.
1 cup of katakuriko, or just enough to cover your tofu
1 cup of canola oil for frying
3tbsp light soy sauce
3 tbsp mirin
grated ginger
Procedure:
1. Drain tofu for a few minutes, coat with potato starch and fry in hot oil. Don’t wait for the starch to turn brown, once it gets hard and crispy, you can take it out and drain off the excess oil on a plate lined with paper towels. Don’t overcrowd the pan with tofu, as it will interfere with the temperature.
2. In a serving bowl, mix the soy sauce and mirin. Carefully place the tofu in the bowl and top with grated ginger. Serve and enjoy! 
Boiled rice with slices of crispy lotus root
RENKON RICE
Ingredients:
2 cups of rice
3 cups of water
1/2 cup soy sauce
lotus root, cut into semi-circles
soy sauce to taste
Procedure:
1. Boil rice as instructed, however add about 1/2 cup soy sauce to the water before cooking. This will lightly flavor the rice.
2. Slice the renkon, or lotus root and lightly fry in soy sauce. Adjust to your taste.
3. Once the rice is cooked, top with renkon and mix it all together! That’s it for a flavorful, healthy rice meal!
