SUSHI VILLAGE

Spicy Agedashi Tofu

Miki Homma opened Sushi Village in 1985 as a means of supporting what he fondly referred to as his ski-bum lifestyle. The beloved icon passed away unexpectedly last year, but he left behind one of Whistler’s most cherished restaurants — a lively, second-floor hideaway that sparked a local sushi revolution, inspired a passion for sake-strawberry margaritas and became so important to the best seafood suppliers in Vancouver that Head Chef Keisuke Matsuzaki still gets first dibs on the freshest fish available.

Oddly enough, one of its most famous dishes is vegetarian. The spicy agedashi tofu is a generous portion of golden, deep-fried tofu smothered in a thick, creamy tomato sauce seasoned with mirin and shiitake mushrooms. Or at least that’s what most people think. No one, except the chef, knows the secret recipe for this highly addictive, umami-flavour bomb.

“Over the years, we’ve had so many magazines ask for the recipe —

says Manager Amy Huddle. “Miki would say, ‘Oh just lie and tell them it’s made with ketchup.’ He had a great sense of humour.” 604-932-3330 | sushivillage.com