This work I want to convey
Sesame Tofu
COOKING INGREDIENTS
This work I want to convey
How to make Sesame Tofu
How to make Sesame Tofu
For the sesame tofu, make kuzu starch using an empty bottle and paper from the finest-grade hon-kuzu of Kurokawa Honke of Yoshino, Nara. Slowly toast hand-peeled white sesame seeds (gomaya) grown in Hitachi in a hōraku roasting pan, and warm the suribachi mortar to match the temperature of the sesame. Grind it slowly for about an hour, and once it becomes a paste, press it through a fine sieve and wrap it in washi paper to draw off the oil. Knead one part sesame together well with one part hon-kuzu, add seven to eight times that amount of kombu dashi, and mix it in thoroughly. Then strain it through a fine-mesh cloth strainer (suinō) into a pot, knead it up slowly while watching the heat, pour it into a container, and lay a damp cloth over the surface.
Sesame Tofu 1 Roll a bottle back and forth to make kuzu starch from genuine kuzu (hon-kuzu).
Sesame Tofu 2 Bring it to a fine, free-flowing powder.
Sesame Tofu 3 Slowly and carefully toast hand-hulled white sesame seeds.
Sesame Tofu 4 Warm the suribachi (grinding mortar) to about the same temperature as the toasted sesame beforehand — this makes the oil release more easily.
Sesame Tofu 5 Grind the sesame until it becomes a paste.
Sesame Tofu 6 Press it through a fine sieve.
Sesame Tofu 7 Wrap it in washi paper (Hosokawa-gami) to draw out the excess oil.
Sesame Tofu 8 Combine 1 part of the oil-drawn sesame with 1 part genuine kuzu starch and knead well.
Sesame Tofu 9 Add 7 to 8 times its volume of kombu dashi.
Sesame Tofu 10 Mix it in thoroughly.
Sesame Tofu 11 Strain it through a suinō (fine mesh strainer) to smooth it out.
Sesame Tofu 12 Place it over heat, stirring slowly and continuously as it cooks.
Sesame Tofu 13 Pour it into a nagashi-kan (setting mold), cover with a damp cloth to keep it from drying out, and let it set.
Want to check the seasoning blend before you cook?
COMMENT
Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On." We carefully explain the meticulous handcrafting process using close-up photographs, passing on the tradition of Japanese cuisine.