Goma dofu (Sesame Tofu)

Temple cuisine

   Sumi Saikawa

"The essence of Shojin ryori (temple cooking) to your table.
shojin-ryori.com.au"

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Goma dofu is a dish which requires a lot of effort to create which involves grinding roasted sesame seeds in a suribachi (mortar) until it turned into paste and then add kudzu powder to form a shape.

It depends on the amount of sesame seeds, but it takes 1 to 2 hours to grind sesame seeds into paste. Relax your shoulders and keep grinding sesame seeds by rotating a surikogi (wooden pestle) until the oil from sesame seeds come out. Goma-dofu has rich sesame taste and when it is served with wasabi soy sauce, it is a an extremely tasty dish.

Preparation:
90 mins
Cooking time:
30 mins
Servings:
12
Calorie:
kcal

*Australian 1cup=250ml, 1Tbsp=20ml, 1 tsp=5ml

Ingredients

1:Polished sesame seeds … 250g

2:Water … 700ml

3:Kudzu powder (Japanese arrowroot) … 100g

4:Wasabi, soy sauce … to taste

5:Nagashi can (a flat pan shaped mold)

Method:

01Take time and carefully dry roast sesame seeds on a frying pan without oil over low heat not to burn.  Place roasted sesame seeds into suribachi (mortar) and keep grinding until oil comes out fully from sesame seeds and it becomes thick and sticky.

02Prepare 1400ml lukewarm water in a bowl. Place sesame seed paste in a fine muslin bag.   Put this bag into the lukewarm water and knead to release everything except the husk of sesame seeds. Add kudzu powder to this liquid and mix until there is no lump of kudzu powder by hand. When the mixture begins to thickened, keep stirring for 15 ~ 20 minutes. Draw a line on the bottom of the pot with the wooden spoon. When you can draw a line bold enough to see the bottom of the pot, quickly transfer the mixture into a wet mold. When the mixture is slightly cooled, place the mold into a bowl of water, and keep pouring a slow stream of water into the bowl to cool the mixture.

When the mixture is cooled for about an hour, take the mold out of the water and cut it into 12 squares.

 

03Place the pot over low heat. Use a wooden spoon to stir the mixture continuously and carefully. Please make sure to stir mixture sitting at the corner and bottom of the pot. When the mixture begins to thickened, keep stirring for 15 ~ 20 minutes. Draw a line on the bottom of the pot with the wooden spoon. When you can draw a line bold enough to see the bottom of the pot, quickly transfer the mixture into a wet mold. When the mixture is slightly cooled, place the mold into a bowl of water, and keep pouring a slow stream of water into the bowl to cool the mixture.When the mixture is cooled for about an hour, take the mold out of the water and cut it into 12 squares.

Pour some soy sauce in a dish and place a piece of goma-dofu with wasabi on top to serve.
* Consume as soon as possible as goma-dofu is not suitable to be kept in a refrigerator as its texture will change if cooled too much.

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