- 11 ounces Silken tofu
- ½ Lemon
- 3 tablespoons Mirin
- 3 tablespoons Soy sauce
- 4 Scallions
- 1 piece fresh Ginger root (about 30 grams)
- 3 tablespoons Dashi
Carefully cut the tofu into 8 equal pieces and place on a shallow plate.
Squeeze lemon and measure 2 tablespoons juice. Mix juice with 2 tablespoons of mirin and soy sauce. Pour mixture over sliced tofu pieces and allow to marinate for 30 minutes, turning once at 15 minutes.
Bring 1 liter (approximately 4 cups) of salted water to a boil. Trim, rinse and cut scallions diagonally into thin rings. Peel and cut ginger root into thin slices.
Sprinkle the ginger and half of the scallions onto the tofu pieces. Place the plate of tofu in a steamer basket and place the basket over the boiling salted water. Cover and steam for 5 minutes.
Dissolve dashi in 3 tablespoons water. Whisk dashi together with remaining mirin and soy sauce. Drizzle steamed tofu with the sauce, garnish with remaining scallions, season to taste with pepper and serve.