Marmite & White Miso-Cured Dakidashi Tofu Bowl with Charred Sweet Corn Rice

Instructions

1. 1

   Whisk together 3 tbsp shiro miso (white miso), 1 tsp yeast extract (such as Marmite or Vegemite), 1/2 tsp smoked pimentón, 1 tbsp mirin, and 1 tsp toasted sesame oil in a shallow dish until smooth. Gently coat all sides of the 14 oz dakidashi tofu slabs with this paste. Let the tofu cure at room temperature for 25 minutes while prepping other components.

   5 min

   Tip: The high sodium and glutamate content draws out exterior moisture through osmosis, creating a firm, almost jerky-like surface that develops a phenomenal crust when pan-seared.

2. 2

   In a heavy-bottomed saucepan or rice cooker, combine rinsed 1 cup short-grain Japanese rice, 1 1/4 cups kombu dashi, 1 cup fresh sweet corn kernels, remaining 1 tbsp mirin, and 1/2 tsp fine sea salt. Bring to a vigorous boil over medium-high heat, cover tightly with a lid, reduce heat to the lowest setting, and cook for 14 minutes undisturbed.

   15 min

   Tip: Cooking the fresh sweet corn right with the rice infuses the natural corn sugars and aromatics directly into the grains alongside the sea minerals of the kombu.

3. 3

   Toss 2 small Persian cucumbers with 1 tbsp rice vinegar and remaining 1/2 tsp fine sea salt in a small bowl. Set aside to quick-cure for 15 minutes, tossing once or twice.

   4 min

   Tip: Quick-salting pulls out surface water and softens the cucumber just enough to give it a pliable, snappy crunch (shio-momi technique).

4. 4

   In a small food processor or blender, combine 1 cup fresh cilantro leaves and tender stems, 1/4 cup fresh mint leaves, 1 medium jalapeño or serrano chile, 3 tbsp kewpie mayonnaise, 1 1/2 tbsp lime juice, and 1 small garlic clove. Blend on high until a vibrant, glossy green sauce forms. Season with a tiny pinch of salt to taste.

   5 min

   Tip: This Peruvian aji verde-inspired emulsification cuts right through the savory richness of the miso-yeast cure with bright citrus and herb oil.

5. 5

   Remove rice from the heat. Leave covered to steam undisturbed for 10 minutes, then uncover, drizzle with remaining 1 tbsp rice vinegar, and fluff gently with a paddle, dispersing the sweet corn evenly.

   10 min

   Tip: Steaming off heat allows moisture across each grain to equalize, preventing the rice from becoming gummy when tossed.

6. 6

   Wipe off excess curing marinade from the cured dakidashi tofu slabs using a damp paper towel (leave a thin film). Heat 2 tbsp neutral cooking oil in a heavy cast-iron or nonstick skillet over medium-high heat until shimmering. Add the tofu slabs and sear undisturbed for 3-4 minutes per side until a deeply caramelized, savory crust develops.

   8 min

   Tip: Because miso and mirin contain sugars, monitor your heat so the exterior browns deeply without scorching.

7. 7

   Slice the seared dakidashi tofu slabs into 1/2-inch thick strips. Divide the warm charred sweet corn rice among shallow bowls. Arrange the tofu strips alongside drained quick-cured Persian cucumbers. Spoon the creamy aji verde over the tofu and scatter 1 tbsp toasted white sesame seeds across the bowls.

   5 min

   Tip: Serve immediately while the tofu is hot and crisp-edged against the warm sweet corn rice and cold, snappy cucumbers.