When we first moved to Houston, we were in search of the perfect sushi bar and for over a year we would drive the 30 minutes from our townhouse down Memorial Drive, passed Beltway 8 to Dairy Ashford and there in the corner of a strip center is Sushi Jin, a traditional sushi bar complete with tatami rooms, sushi bar, and even karaoke rooms. For well over a year we went to Sushi Jin at least once a week, more if we had company in town. Like the Cheers bar, we were greeted as regulars and over the months of weekly visits got to know many of the staff.

Our regular waitress, Hannah was a precocious Korean student, here to learn English, so we traded English for a few words in Korean. She steered us to some great restaurants and the best grocery H-Mart. We also got to know Maria, another waitress who brought us tamales, and was always eager to practice Spanish so ours didn’t get too rusty. One of the dishes we tried, thanks to Hannah, was a dish Sushi Jin calls ‘tofu steak’, but that really didn’t do it justice. A subtly flavored souffle type dish with globes of tofu, super heated to bubbly goodness, it was a treat we looked forward to and began trying to copy at home. We couldn’t get it right.

We asked Hannah and she told us that Maria’s husband was the chef behind the dish. We never did get the exact recipe from them, but they would hint every week or two of an ingredient we might add to see if it was the same. They probably had great fun watching us struggle with his very unique creation. The additional information of egg and butter was close but there was something missing. Sichimi togarashi, a Japanese five spice mix you can get in most Asian groceries was an added taste that got us even closer. John calls it ‘Tony’s’ cajun without the salt and with sesame, but either way we were almost there. Finally, I think it was around Christmas time, so maybe they were feeling generous with us, Maria gave us the secret ingredient-grated taro root.

Success was sweet and we stored the recipe but didn’t really need to make it, we could get the real thing at Sushi Jin. Then as so often happens we found another sushi bar, much closer to home and we stopped going out to Sushi Jin. I really miss Hannah and Maria and the tofu steak. So out came the recipe and now we are making it at home! They have nothing like it at our new sushi bar, Teppay, but Chef Sato has tons of other recipes we are trying to duplicate. And every week he and his wife give us hints on what is in the particular one we are trying to make. I think they are amused by our efforts and enthusiasm! Here’s to Hannah, Maria, and all the restaurant staff who are kind to those of us who love to cook!!

You might think this is a fusion recipe and you would be correct. It starts with Japanese tones, adds a little French and was originally created by a Hispanic chef. Sounds kind of crazy, but boy is it good! I like it because it is a perfect example of the ‘Houston’ way of life. Multicultural recipes shared by all. The addition of Tonkatsu sauce adds a spicy dash of flavor to a subtle souffle’. We like it as part of a meal but it could also be an appetizer.
Once word of caution, because you heat this dish to 450 and because of the egg, it will be really hard to clean unless you either ‘pam’ or grease your baking dish!

Asian Tofu Souffle’

2 TBS grated Taro root

7 oz. medium firm tofu
2 TBS chopped scallion
1 tsp sichimi togarashi
2 TBS butter, cold cut in small pieces
1 large egg, lightly beaten

Preheat oven to 450 F.
Cube the tofu in 1/2 cubes, grate Taro root, chop scallions, beat egg. Mix all ingredients and pour in a small deep sided baking dish ( you could use ramkins if they are deep enough and make individual portions) that you have greased well with butter or Pam spray. Place in oven an allow to cook for 30-40 minutes. It will brown on the top and be bubbly and smell great!

Remove from oven and serve hot with a side of Tonkatsu sauce. Be careful not to burn yourself!! Like when eating pizza, patience keeps the roof of your mouth intact!