📝 About This Recipe
Takiawase is the soulful heart of Japanese Kaiseki, representing a 'marriage' of distinct ingredients cooked separately to preserve their individual integrity before being unified in a final presentation. This recipe features velvety kabocha squash, earthy forest mushrooms, and lightly fried tofu, all simmered in a pristine dashi broth that whispers of umami and elegance. It is a masterclass in texture and seasonal appreciation, offering a serene and nourishing experience that embodies the Japanese philosophy of 'shun'—eating at the peak of flavor.
🥗 Ingredients
The Foundation: Ichiban Dashi
- 1 piece Kombu (Dried Kelp) (approx. 4x4 inches, wiped gently with a damp cloth)
- 2 cups Katsuobushi (Bonito Flakes) (tightly packed, high quality)
- 5 cups Filtered Water (cold)
The Simmering Components
- 300 grams Kabocha Squash (seeds removed, cut into 1.5-inch wedges with beveled edges)
- 4 pieces Dried Shiitake Mushrooms (rehydrated in warm water, stems removed)
- 2 blocks Atsu-age (Deep-fried Tofu) (scalded with boiling water to remove excess oil, cut into triangles)
- 8 pieces Snow Peas (strings removed, blanched in salted water for vibrant green color)
- 1 medium Carrot (peeled, cut into 1/4 inch rounds or decorative flower shapes)
The Seasoning Liquid
- 3 tablespoons Usukuchi (Light Soy Sauce) (used to preserve the bright colors of the vegetables)
- 3 tablespoons Mirin (hon-mirin preferred)
- 2 tablespoons Sake (Japanese rice wine)
- 1 tablespoon Granulated Sugar (adjust to taste)
For Garnish
- 1 teaspoon Yuzu Zest (finely julienned or grated)
- 1 piece Ginger (grated into a fine paste)
👨🍳 Instructions
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1
Prepare the Ichiban Dashi: Place the kombu in cold water in a medium pot. Bring to a near-boil over medium heat. Just before it boils, remove the kombu. Add the katsuobushi, let the water return to a boil for 30 seconds, then turn off the heat. Let the flakes sink to the bottom (about 2 minutes) and strain through a fine-mesh sieve lined with paper towels.
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2
Prep the Kabocha: Peel small patches of the skin off the kabocha to create a 'tiger skin' pattern. Bevel the sharp edges of each wedge (mentori) with a vegetable peeler or knife; this prevents the edges from breaking during simmering, keeping the dashi clear.
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3
Prep the Tofu: Place the atsu-age in a colander and pour boiling water over it. This 'abura-nuki' process removes the oxidized oil smell and allows the dashi to penetrate the tofu better. Pat dry and cut into uniform triangles.
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4
Simmer the Shiitake: In a small saucepan, combine 1 cup of dashi, 1 tablespoon of the soaking liquid from the mushrooms, 1/2 tablespoon soy sauce, and 1/2 tablespoon mirin. Simmer the shiitake for 15 minutes until tender and flavorful. Set aside.
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5
Simmer the Kabocha: In a separate wide pot, lay the kabocha wedges in a single layer. Add dashi until it just covers the squash. Add 1 tablespoon each of sake, mirin, and sugar. Cover with an 'otoshibuta' (drop lid) or a piece of parchment paper. Simmer on low for 10-12 minutes.
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6
Season the Kabocha: Once the kabocha is halfway cooked (pierceable but firm), add 1 tablespoon of light soy sauce. Continue simmering until tender but not falling apart. Remove from heat and let it cool in the liquid to absorb flavor.
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7
Simmer the Tofu and Carrots: In another pot, combine the remaining dashi, soy sauce, mirin, and sake. Add the atsu-age and carrot flowers. Simmer for 10 minutes. The tofu should become plump and juicy.
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8
Blanch the Greens: Quickly blanch the snow peas in boiling salted water for 30 seconds, then immediately shock in ice water. This preserves the 'shun' green color.
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9
The Marriage: In the final 2 minutes of cooking, you may gently place all components (except snow peas) into one pot to harmonize the temperatures, but do not stir vigorously.
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10
Plating: Use deep, elegant bowls. Place the kabocha at the back for height, lean the atsu-age against it, and nestle the shiitake and carrots in front. Add the snow peas last for a pop of color.
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11
Final Touch: Ladle a small amount of the clear simmering liquid from the tofu pot over the dish. Top with a tiny mound of grated ginger and a few strands of yuzu zest for aroma.
💡 Chef's Tips
Always bevel the edges (mentori) of hard vegetables like kabocha and carrots; it is the hallmark of professional Japanese cooking and prevents the broth from becoming cloudy. Use 'Usukuchi' (light) soy sauce rather than dark soy sauce to ensure the vegetables retain their natural, vibrant colors. Never boil the dashi aggressively once the bonito flakes are added, as this will result in a bitter, cloudy broth. Letting the vegetables cool slightly in their respective liquids is the secret to deep flavor penetration without overcooking. If you cannot find yuzu, a mix of lemon and lime zest provides a similar bright, floral aromatic profile.
🍽️ Serving Suggestions
Serve as the simmered course in a multi-course Japanese meal, following a sashimi or grilled course. Pair with a chilled, dry Junmai Ginjo sake to complement the umami of the dashi. A small bowl of steamed short-grain rice on the side allows you to enjoy the leftover seasoned broth. For a non-alcoholic pairing, a warm cup of toasted Hojicha tea offers earthy notes that match the mushrooms and fried tofu.