Japanese cuisine

soy milk tofu

dashi(Japanese soup stock)


culinary sauce

somen


seasonal

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.

Dashi (Japanese soup stock)

1000ml water
20g dried kelp
60g dried bonito flakes, shredded
30ml water

Japanese cuisine

culinary stock

1. Place the water and dried kelp in a pot.

2. Cook over low to medium heat for 10 minutes, ajusting the heat.
It should boil after ten minutes cooking.

3. Once boil, remove the kelp from the pot.
Make sure that the kelp is soft using a finger nail.

4. Add 30ml water to stop boiling and add dried bonito flakes at once.

5. Before it boils again, remove from the heat.

6. When the bonito flakes starts to sink to the bottom of the pot,
skim the scum.

7. Pour the liquid very gently into a bowl
through a sieve with cloth on top.

This is "the ichiban-dashi",
meaning the first dashi.

related recipes

Somen

related recipes

Soy Milk Tofu

July 2,
2009

Japanese cuisine

seasoal

Somen

adapted from "Japanese Cuisine"

serve 2
100g somen (2 bunch)

for "tsuke dashi"
200ml "dashi"(stock) see
25ml "kaeshi"
15g dried shrimp

for garnish
1 ginger, shredded
2 "ooba; perilla", sliced
1 "mioga;Japanese ginger", sliced

for "kaeshi"
300ml soy sauce
100ml mirin
15g sugar
1. Bring the mirin to a boil over low heat in a pot.
Add the soy sauce and the sugar,Simmer for 5 minutes.
Place in fridge for a week and use for somen "tsukedashi".

for "tsukedashi"
1. Boil water and pour over the dried shrimp.
Drain them.
2. Place the "dashi", "kaeshi", and the dried shrimp in a pot
and bring a boil.Take the fat off ,and remove from the heat.
Let it cool.

for somen
1. Bring water to a boil and cook somen for a few minutes.
2. Place into cold water ,rinse and let cool.
3. Drain and serve with chilled "tsukedashi" and garnishes such as
shredded ginger and chopped lentils.

somen
This noodles are normally served chilled.
They're called "neumen" if they're served hot.
Served with shredded ginger.
(Soba noodles are served with wasabi.)
"tsukedashi"
Feel free to buy good "tsukadashi ( mentsuyu )" at supermarket.

myouga