Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese
Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese

Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, tofu with walnuts, mentaiko spicy pollack roe and cream cheese. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Mix the cream cheese and mentaiko together. Mix in the sake and dashi stock little by little while tasting. The tofu has no flavor on its own so I recommend making the flavor of this mixture a bit on the strong side.

To begin with this recipe, we have to first prepare a few ingredients. You can cook tofu with walnuts, mentaiko spicy pollack roe and cream cheese using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese:
  1. Get 200 grams Firm tofu
  2. Take 30 grams Walnuts
  3. Prepare 2 pieces Philadelphia Cream Cheese
  4. Make ready 1/2 a sac Mentaiko spicy pollack roe
  5. Take 6 to 10 leaves or (to taste) Green shiso leaves
  6. Make ready 1 tsp Dashi soup stock
  7. Prepare 1 tsp Cooking sake
  8. Take 1 Shredded nori seaweed

I used unsalted butter as mentaiko is salty. Shiro dashi is a condensed seasoning mixture. Heat the olive oil in a saute pan over medium-high heat. I got the idea for this recipe from the mentaiko and cream cheese filling that another user, "nonmam", made.

Steps to make Tofu with Walnuts, Mentaiko Spicy Pollack Roe and Cream Cheese:
  1. If the tofu is the very thick type, slice it in half horizontally. Wrap each piece in paper towels, wrap again in clean kitchen cloth towels and drain the water well in the refrigerator.
  2. I put a small cutting board on top when I put it in the refrigerator. In 1-2 hours the water will have been pressed out sufficiently. (You can drain it for longer.）
  3. While the tofu is draining, roast the walnuts in a dry frying pan and let cool completely. Bring the cream cheese to room temperature. The photo in Step 3 is the well-drained and hardened tofu.
  4. Slice the tofu into bite-sized cubes.
  5. This is the cream cheese I used, returned to room temperature.
  6. Mix the cream cheese and mentaiko together. Mix in the sake and dashi stock little by little while tasting. The tofu has no flavor on its own so I recommend making the flavor of this mixture a bit on the strong side.
  7. Mentaiko can vary in size so please adjust the taste. Add the tofu and walnuts to Step 7 and mix well, add the shiso and mix in gently.
  8. Add the shredded nori seaweed and it's done. If you don't have walnuts, other nuts will do too. If you roast them in a dry pan beforehand, they'll taste great.

Mix with lemon juice and mentaiko (remove the skin around the mentaiko in advance), and chill in the fridge to harden. Put the bread ingredients into the bread pan. Cold Tofu in Dashi Tsuyu Broth with Bonito Flakes and Spring Onions.. Cream Cheese & Wasabi Mayonnaise, served with Crackers. Japanese Egg Omelette Roll with Spicy Pollock Roe.

So that is going to wrap it up with this special food tofu with walnuts, mentaiko spicy pollack roe and cream cheese recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!