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野村友里 春夏秋冬 おいしい手帖|ごま豆腐

本誌連載、人気フードディレクター・野村友里さんの『春夏秋冬 おいしい手帖』と連動した動画です。毎月、旬の食材を使った母親から受け継いだ和食のレシピをアーカイブしていきます。

Recipe for Hazuki (August) : Goma Doufu (sesame seeds tofu)

The texture of Goma Doufu is very silky and soft yet it has pungent full flavor of sesame seeds. Goma Doufu has been a part of Shojin cuisine (vegetarian food for Buddhist) that has often eaten and served in temples. Making sesame seeds paste with a Japanese mortar was a job require lots of patience so that only training monks can bear the process. The secret of making a good Goma Doufu is in grinding sesame seeds more than half hour until sesame seeds would become sesame paste. This sesame paste is put together with allow root in a pan then mixed with a spatula. Today a Goma Doufu can be purchased in supermarkets or delicatessens easily and widely eaten at home. Including sesame seeds to your diet would help to reduce the reactive oxygen.Eating Goma Doufu is delicious and it is good for your health.

Goma Doufu (sesame seeds tofu) for a 10cm x 7cm tin

65g Migaki goma (hulled sesame seeds)
65g Hon kuzu ko (Japanese arrowroot)
2 cups Kombu dashi (kelp stock)
1 cup Water
Salt to taste
Wasabi to taste

Dashi soy sauce
3/4 cup Dashi
2 tablespoon Soy sauce
1 teaspoon Mirin

Method

1. In a pan, roast the hulled sesame seeds then grind the roasted sesame seeds in a suribachi (Japanese mortar) with a wooden pestle until smooth and creamy. It should take about half hour.

2. In other suribachi grind the kuzuko (Japanese arrowroot ) finely. Add water, kombu dashi, salt and 1 then mix well. Pass the content through a fine sieve on to a pan and add 1.

3. Put the pan on a medium to low heat. With a wooden spatula, mix the content slowly and evenly until it becomes sticky. Wet a tin with water before hand. Pour the content to the tin. Drop the tin couple of times to take the air out. Prepare a firmly squeezed wet cloth and water and ice cubes in a bowl. Cover the tine with the cloth and leave the tin in a bowl until it sets.

4. Mix the all ingredient of dashi soy sauce in a small bowl and set a side.

5. Cut the Goma Doufu into six portion. Place it in a small bowl and pour the dashi soy sauce. Serve it with a small amount of wasabi.

Yuri Nomura

Food coordinator. She runs "eatrip", a company that organise food events and caterings. http://www.babajiji.com

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