Homemade Chewy Kudzu Tofu

Name: Homemade Chewy Kudzu Tofu
Yield: 1 serving
Cuisine: American
Ingredients: 500 ml Soy milk (rich); 40 grams Kudzu starch; 1 Ginger, wasabi, soy sauce (rock salt)

cookpad.japan @cookpad_jp

I found some lightly flavored dishes such as horse sashimi, sashimi, nizuke...dishes with simple tastes like that at a tasty Japanese restaurant in Fukuoka's Harukichi District. You could tell that the owner put a lot of love into their dishes. Who would've thought there could be a restaurant like this? Their homemade tofu was really delicious, so I tried my hand at reproducing the same dish through trial and error.

Make sure to well-knead and stir it after removing it from the heat to make it smooth.
Make it smooth by turning the heat on and off so that t doesn't cook in one go, while kneading and stirring. Recipe by s.midori

cookpad.japan @cookpad_jp

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Ingredients

1 serving

500 mlSoy milk (rich)
40 gramsKudzu starch
1Ginger, wasabi, soy sauce (rock salt)

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Steps

1

Please use as rich of soy milk as you possibly can. Dissolve the kudzu starch in the soy milk, stir, and let sit for 10 minutes so it dissolves well.
2

Pour step 1 into a small sauce pot through a strainer.
3

Turn it on over a medium heat, and reduce to a low heat once it starts to solidify from the bottom. Stir continuously.
4

Remove it from the heat once it has started to gradually solidify and stir in order to get rid of the clumps. Then put it back on the burner over a low heat and knead.
5

It's ready once it looks like this.
6

Transfer step 3 to a vat, chill in an ice water bath, and transfer to the fridge to solidify once it has cooled.
7

It is done once it solidifies in the fridge.
8

I think that wasabi and soy sauce make the most delicious combo.