July 7,
2009
2009
Japanese cuisine
Soy Milk Tofu
485ml soy milk
300ml water
300ml "dashi" see
2 stick agar (bou-kannten)(16g), soaked in cold water
9g gelatin sheet , soaked in cold water
for "umamidashi;sauce"
120ml "dashi"(stock)
15ml mirin
2g dried bonito flakes.
300ml water
300ml "dashi" see
2 stick agar (bou-kannten)(16g), soaked in cold water
9g gelatin sheet , soaked in cold water
for "umamidashi;sauce"
120ml "dashi"(stock)
15ml mirin
2g dried bonito flakes.
for umami-dashi
Bring the dashi and mirin to a boil, add the dried bonito flakes.
Strain the liquid through gauze or a fine sieve.
Keep refrigerated
1. Soak the agar in a bowl of cold water for 3 hours.
Squeeze and discard the water.
Soak the gelatin sheet until it's soft.
2. Heat the soy milk in a pan until it reach about 40C.
Pour into a bowl; set aside.
3. Place the "dashi", water and the chopped agar in a pot.
Bring to a boil and simmer for 1 minutes over low heat.
4. Remove from the heat and add the gelatin sheet, stirring.
Pour the liquid through the fine sieve into a bowl.
5. Pour into the soy milk and mix well.
6. Pour the mixture into moulds and let it cool over a cold water bath.
Refrigerate until firm.
7. Served with chilled ummami-dashi(saue)and garnish
such as shredded ginger and yuzu.
