Nobu Tokyo Broiled Tofu With Mascarpone Miso

I came across an interesting menu item the other day while looking up new things to make for a meal.  One of the things that jumped out at me was found at:

https://www.noburestaurants.com/assets/Menus/Tokyo/af7ac7b3d3/Nobu-Tokyo-Dinner-Menu-ADA-NEW-003.pdf

That item was Tofu Toban-Yaki with Mascarpone Miso – echoes of Iron Chef Michiba and mascarpone cheese!  I thought it might make the perfect shared appetizer. The online recipe can be found here: https://hikarimiso.com/recipes/chef-nobu/broiled-tofu-mascarpone-miso/   and a picture of the dish can be found at https://winebeing.files.wordpress.com/2012/03/img_3254.jpg

miso for the sauce

 

the mascarpone for the sauce base

Ingredients

  • 1 block – 12 oz. (340g) silken soft tofu drained as needed (the picture from Nobu suggested the block was cut into 2 pieces)
  • 3 1⁄2 oz. mascarpone cheese
  • 1 1⁄2 oz. white miso
  • To taste chives chopped

So the big question was, how many tablespoons was 3 1/2 oz of mascarpone and 1 1/2 oz of miso?  It turned out that 1 1/2 oz of miso

so it’s 2 tablespoons of miso

was 2 T and the mascarpone was 7 T + 1/2 t; so the recipe looked something like:

…and it’s a little more than 7 tablespoons of mascarpone

  • 1 block – 12 oz. (340g) silken soft tofu drained as needed (in this case, I was going to be using a block of ~5oz)
  • 7 T + 1/2 t mascarpone cheese
  • 2 T white miso
  • To taste chives chopped

The instructions for preparing this dish was reported as:

Getting the ‘double boiler’ ready

  • Heat mascarpone and miso over a double boiler until melted and flowing.

softening the mascarpone and miso so that they can blend together

 

the blended miso mascarpone sauce

  • Place tofu on an oven-proof dish and surround with plenty of mascarpone-miso sauce.

placing a ~5oz block of silken tofu onto a ovenproof revol plate

 

Surrounding the tofu with the mascarpone miso sauce

  • Broil tofu until golden (as it would turn out, this was about 7 minutes)

into the broiler at 500 degrees F

  • Sprinkle with chopped chives.

Completed dish garnished with 2 t of finely minced chives

Once I pulled the plate from the countertop oven, I topped the tofu with the chives and served.  Both my wife and I thought it was a nice appetizer and the sauce was really bold.  5 oz of tofu was clearly enough for an appetizer However, we both felt the sauce was so strong that it would be enough to halve the sauce recipe for the 5 oz of tofu.  I felt the best way to enjoy the dish was to eat a bite of tofu together with a bit of the sauce and a bit of the minced chives.  As an appetizer course, I think I would serve a ~3 oz portion with a quarter amount of the sauce recipe in an individual small shallow ovenproof ramekin early in an omakase dinner.  As part of a classic tasting menu, I could see doing this as an exotic ‘cheese’ course offering.  Thank you for sharing this recipe, Matsuhisa-sama!

 

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