Goma dofu: tofu of tahin

Japanese
DessertIce cream and desserts5 minutes preparation12 hours waiting
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This is what you need

For the dashi:Shiitake koshin1 pcsKombu1/2 strip
Water400 ml

This is how you make it

  1. Make the dashi in advance. Place the shiitake, kombu and water in a bowl. Put in the fridge overnight. No time? Then let it soak for at least an hour.
  2. In a separate bowl, mix the kuzu with a little bit of liquid from the dashi, so that the kuzu cubes dissolve.
  3. Put the liquid from the dashi and the tahini in the blender and mix.
  4. Place in a saucepan and bring to a boil. Stir well and, while stirring, add the kuzu. Reduce heat, keep stirring for 3 minutes, then turn off the heat.
  5. Stir now and then to prevent lumps.
  6. Put the mixture in small bowls or a container and let it cool in the refrigerator.
  7. Cut it into slices or wedges when serving.
  8. Pour a dash of shoyu or tamari over it and make if necessary. finish with a dot of wasabi.

Tip(s)

  • Do you use gray kuzu? Then use 70 g kuzu instead of 50 g. The binding power of gray kuzu is less.