EAT IN ASIA / Food destinations / Japan - japaneese food
How to make Goma Dofu?
As you already know how a traditional shoujin ryouri meal looks like, do you want to try to make a part of it at home? Let's start with Goma Dofa, as that might be the strangest part of it. It is not so difficult to make a delicious Goma Dofu! To prepare it you need only a couple of ingredients. Mainly it is just tahini, kudzu flour and water, if you choose the easier version, or instead of tahini paste use sesame seeds. Sesame tofu is super tasty when chilled and served with soy sauce and a dab of wasabi.
If you decide to use tahini paste you will need no more than half an hour for preparing Goma Dofu, but if you choose to grind sesame seeds by yourself, add extra time for grinding.
So, let's start!
Ingredients:
Version 1:
- 3 cups white sesame seeds
- 2 cups water
- ½ cup kudzu flour
Or:
Version 2:
- 140 g (5 oz) tahini paste
- 2 cups water
- ½ cup kudzu flour
Topping:
- soy sauce
- wasabi
- grated ginger
- stripes of dried seaweeds
Version 1:
1. Blend sesame seeds with water in the blender until you get a smooth, liquid mixture.
2. Use a fine sieve to strain it through.
3. Pour sesame milk into the blender.
4. Add kudzu flower.
5. Blend till it is completely smooth.
Version 2:
1. Blend tahini paste with water to obtain a mixture without lumps.
2. Go to step 6.
Version 1 and 2:
6. Pour into a pan.
7. Heat on a medium high heat and keep on stirring until it thickens.
8. When it starts bubbling, remove the pan from the fire.
9. Stir it for a couple of minutes more. At that step you should get a pudding like mixture.
10. Take a square form and wet it inside.
11. Pour the hot mixture into the form.
12. Smooth the top.
13. Hit the form slightly on the cutting board to remove inside bubbles.
14. Let it cool and solidify.
15. Put it to the fridge for further 2 to 3 hours for chilling.
Before serving cut Goma Dofu into small squares (1.5 – 2 inch x 1.5 - 2 inch). Serve chilled.
Serve on separate plates or small bowls. Add some soy sauce and wasabi. Top with grated ginger or small stripes of dried seaweeds.
You can store the sesame seeds tofu in the fridge for about one week. Keep it soaked in water.
Author: Beti – A passionate traveler and lover of Asian cuisine, especially Thai and Japanese dishes, Bernadeta brings her culinary and cultural experiences to life in her writing. Beyond her travels, she’s an avid technology enthusiast with a deep interest in data processing, merging her love for exploration with analytical insights.
Photographer: Adalbert – An aficionado of computers and photography, Adalbert captures the essence of diverse cuisines with a discerning eye. A connoisseur of rich flavors and particularly fond of meat-based dishes, he combines his technical skills with his passion for the culinary arts in every shot.
