Nanzenji steaming is said to have originated from the fact that Nanzenji Temple in Sakyo Ward, Kyoto, was a temple famous for tofu, and dishes that use tofu are called "Nanzenji~". This time, I used Spanish mackerel, which is delicious in the cold season, but I think it would also be delicious if you used tilefish or chicken with its skin roasted until fragrant. I used a traditional filling, but depending on the season, you can add cherry blossom petals or turnips in the shape of sleet, and I think you can get creative with it in various ways. The key to Nanzenji Yose is to make it into a tea towel. You can pour it into a draining can, but I squeezed it into a tea towel to make it look cute. If the filling is not shrimp, scallops, clams, or other seasonal shellfish would also be good. I think it would be delicious if it was an ingredient in Fish cake dough.

If you use silken tofu as is, it will have a lot of moisture, so you need to let it sit overnight to remove the moisture. The most important thing about Nanzenji steaming is the initial heat. First, use high heat to harden the surface, then change to medium heat and cook for about 20 minutes, just like chawanmushi. Because the tofu is mixed in, it is difficult for the soot to penetrate.

1. Cut the Spanish mackerel into three fillets, cut them into bite-sized pieces, salt them, and steam them.

② Soak and chop the wood ear mushrooms, finely chop the carrots, and cook them in a pot beforehand to season them. Steam the lily bulbs, boil the ginkgo nuts, and cut them into pieces.

③ Grind the squeezed tofu in grinding bowl. When it becomes smooth, pour in the egg mixture little by little while grinding and mixing.

4. Once everything is mixed, strain it and add tofu to adjust the flavor.

5. Place the ingredients in a bowl, pour in the tamajiki sauce, and steam at 85℃ for approximately 15 minutes.

⑥ Put the ingredients for the filling into a pot and bring to a boil. Dissolve the kudzu to make the filling, pour it gently over the steamed rice, and serve with wasabi.