Tofu Gratin would have to be one of our favourite foodie discoveries in Japan, and we are so glad to add this one to our recipe books. The mix of tofu, cod roe, mayonnaise and melted cheese set our tastebuds into a spin.
You’ll want to take little bites at a time to savour the flavour as much as to wait for it to cool down. (Who are we kidding, one look at these perfect little ramekins of goodness will have your resolve melting as quickly as the cheese).
Mentaiko aka Marinated Cod Roe
Being long-time lovers of sushi, we discovered the wonders of cod roe a long time ago, but beyond that standard application we had not given it any further thought. The Japanese certainly have and now you can find it almost everywhere as a standalone ingredient in both plain and marinated variations. True lovers of the stuff will be happy to sit down with a few shots of sake and down them in just a few minutes flat, but we prefer a different approach. Just take a knife and scrape the roe out of the extremely thin sack and you can use it for many a purpose. In our case they turned an otherwise pale un-flavourful dish into a powerhouse of deliciousness. Yep, we’re hooked.
Tofu Gratin with Marinated Cod Roe
- 1/2-1 block tofu
For the gratin sauce
- 1 piece cod roe
- 1-2 tbsp cottage cheese
- 1 tbsp mayonnaise
- 1 dash cream optional
- 1 tsp mirin optional
For the topping
- 1-2 tbsp tasty cheese
Wrap the tofu in paper towel. Place on a plate and heat in the microwave for 2-3 minutes.
Allow the tofu to cool slightly then cut into bite sized pieces. Place into small ramekins.
Mix the ingredients for the gratin sauce. Add mirin to make it smooth (optional). Spoon over the tofu and top with tasty cheese.
Bake in the oven for 5 to 10 minutes or until the cheese is golden brown.
Adapted from Cooking with Yoshiko