July 7,
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.

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.