Spicy & Savory Tofu and Pollack Roe Stew: A Delicious Harmony
[Simple & Flavorful Side Dish] How to Make Hyumukase-Style Tofu and Pollack Roe Stew
Introducing a special Tofu and Pollack Roe Stew recipe inspired by Hyumukase, perfect for those days when you lack appetite. The soft silken tofu, popping pollack roe, crisp zucchini, and sweet onion combine to deepen the flavor. With this stew alone, without any other side dishes, a bowl of rice will disappear in no time! Enjoy its rich and deep flavor with a homemade broth and a perfectly balanced sauce.
Main Ingredients- 1 pack Silken Tofu (approx. 300-400g)
- 2-3 strings Pollack Roe (approx. 150g, adjust to taste)
- 1/2 Zucchini (or 1 small zucchini)
- 1/2 Onion (or 1 small onion)
Seasoning & Broth- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Minced Garlic
- 2 Tbsp Mirin (Rice Wine)
- 4 Tbsp Water
- 1.5-2 cups Anchovy-Kelp Broth or Broth Cubes (approx. 300-400ml)
- A pinch of Sesame Seeds (for garnish)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Minced Garlic
- 2 Tbsp Mirin (Rice Wine)
- 4 Tbsp Water
- 1.5-2 cups Anchovy-Kelp Broth or Broth Cubes (approx. 300-400ml)
- A pinch of Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, prepare all the ingredients for the stew. Open the silken tofu package. For the pollack roe, you can remove the membrane and use just the roe inside, or cook it whole. Slice the zucchini and onion into about 0.5-1cm thick pieces. To easily separate the pollack roe from its membrane, use the back of a knife to gently scrape it away.
Step 2
Prepare the broth that will give the stew its deep flavor. Using a homemade broth made with anchovies and kelp will result in a richer umami taste. If it’s inconvenient, you can use store-bought broth cubes or simply use refreshing water. Prepare about 1.5-2 cups (300-400ml) of broth.
Step 3
Let’s make the key component of this delicious stew: the seasoning sauce. In a bowl, combine 3 Tbsp gochugaru, 3 Tbsp soy sauce, 1 Tbsp minced garlic, 2 Tbsp mirin, and 4 Tbsp water. Mix them thoroughly until all ingredients are well incorporated. Thorough mixing is important for a balanced flavor.
Step 4
Now it’s time to arrange the vegetables in the pot. Place the sliced zucchini and onion around the edges of the pot’s bottom. This layer helps prevent the vegetables from burning and adds a subtle sweetness to the stew.
Step 5
Generously place the prepared pollack roe in the center, on top of the vegetables. The popping texture of the pollack roe will add a special touch to the stew. Placing it in the center also makes for a visually appealing dish and cooks it evenly.
Step 6
Pour about 2 tablespoons of the prepared seasoning sauce over the pollack roe. It’s best to add only about half of the sauce initially and then adjust the seasoning as the stew simmers, rather than adding it all at once.
Step 7
Pour the prepared broth into the pot, just enough to cover the ingredients slightly. This amount of broth is ideal for achieving the stew’s signature thick consistency. If you add too much broth, the stew might become too diluted.
Step 8
Now, let’s cook it. Start on high heat until the broth comes to a rolling boil. Then, reduce the heat to low. Cover the pot and let it simmer gently for about 7 minutes. This allows the ingredients to cook thoroughly and the flavors to meld into a delicious stew. Stir occasionally to prevent sticking.
Step 9
The Tofu and Pollack Roe Stew is ready! Experience the fantastic combination of soft silken tofu and the savory, popping pollack roe. Spooning this over rice will make for a satisfying meal, requiring no other side dishes. For an extra touch, sprinkle some sesame seeds on top before serving.
