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Shio-koji & Amazake Toma-tofu Recipe

Shio-Koji & Amazake Toma-tofu Recipe
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Prepare the ingredients before making Shio-Koji & Amazake Toma-tofu in your home. Then, follow these steps below to serve Shio-Koji & Amazake Toma-tofu for your family or friends.

Ingredients: Shio-Koji & Amazake Toma-tofu

  • 200 ml Soy milk
  • 100 ml Tomato juice (unsalted)
  • 1 tbsp Amazake Shio-Koji
  • 2 and 1/2 teaspoons Agar (or 8 agar pearls)
  • 1 Olive oil
  • 1 Gourmet salt

How to Make Shio-Koji & Amazake Toma-tofu

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Shio-Koji & Amazake Toma-tofu in your home by yourself.

    Step 1
  • [Amazake Shio-Koji] is made by adding 1 part shio-koji to 2 parts amazake. If you don't have any amazake, substitute it with 1 teaspoon shio-koji to 1-1.5 teaspoons mirin.
  • Step 2
  • Combine the agar and the Amazake Shio-Koji in a small pan and mix together well. Agar tends to form lumps, so make sure to thoroughly stir.
  • Step 3
  • Add the tomato juice to the mixture, bring the mixture to a boil over medium heat to dissolve the agar; (the temperature should be brought to at least 90℃, otherwise the agar won't set later). Reduce the heat to low and add the soy milk.
  • Step 4
  • After adding the soy milk, heat the mixture (don't allow it to boil) until it reaches 70-80℃ while continuously stirring. Whilst the mixture is still warm, divide it into individual serving dishes.
  • Step 5
  • The tofu will set at room temperature, so don't leave it in the pan! If it's winter, the tofu will start to set very quickly.
  • Step 6
  • Once cooled, chill in the refrigerator. Add a dash of olive oil or a pinch of salt before serving.
  • Step 7
  • [Agar] Agar is made from red algae. It has properties that lie somewhere between gelatin, which is an animal-based product, and kanten agar, which is made from other species of red algae. Agar will result in a smooth, vegetable-based jelly.
  • Step 8
  • Normally when using agar, you should add 100 ml water per 4 g teaspoon. If you don't have agar, you can use gelatin and use 5 g per 100 ml instead.
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