Tuesday, July 20, 2010

Donabe Cooking class report...Homemade tofu and tofu dishes

Last weekend, I hosted the first "Tofu making and tofu dishes" class, and it was a lot of fun.

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First, we made a large rectangular tofu from the very scratch (from soybeans). Freshly made soymilk was strained out of the soy pulp ("okara").

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Soymilk was coagulated with the "nigari" (extract of sea water), then the curd was transferred to the wooden box. We also tasted "okara", which retains wonderful flavors and protein.

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The very fresh tofu came out as a success! We ate it very simple-style with a little drizzle of sesame oil, a sprinkle of plum salt, and some minced scallions. Excellent.

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We also made the fresh donabe "sukui" tofu, which is an extra-soft tofu. It was served with our homemade summer ponzu, home-grown shiso, grated ginger and ground roasted sesame seeds.

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Tofu and chicken "tsukune" balls with our homemade miso sauce was cooked with the tagine-style donabe, "Fukkura-san".

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Tofu and corn donabe rice was made with brown rice, quinoa, and millet, and it came out nicely fluffy, thanks to the double-lid donabe rice cooker, "Kamado-san". It was served with the cold Kyoto-style broth with our homemade tofu.

Fresh homemade tofu is the best tofu. Lately, I make tofu almost every day. It's really easy and fun with the tofu kit. You can order it from toiro's website. Please check it out.

Happy donabe life.