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Ingredients
- 150 grams Tofu
- 150 ml Soy milk
- 1/4 tsp Dashi stock
- 5 grams Gelatin
- 1 tbsp Water
- 2 Okra
- 3 Shrimp
- 50 ml Mentsuyu (2x concentrate)
- 1/2 tsp Katakuriko
- 1 Shiso leaves
Method
- Boil the shrimp and okra in salted water, and cut into small pieces.
- Dissolve the gelatin in 1 tablespoon of water.
- Put tofu in a bowl and whisk until smooth.
- Combine the tofu, soy milk, and dashi stock granules in a small pot over low heat.
- Add the dissolved gelatin, mix well, then cool.
- Pour the liquid to about 1/4 of the silicon cups.
- Chill in the fridge for 5-10 minutes to cool.
- Place the shrimp and okra.
- Pour the rest of the tofu mixture into the cups.
- Wrap with cling film, and chill in the fridge for about 1 hour until set.
- Combine the mentsuyu and katakuriko well, and heat over low to thicken.
- Cool.
- When firm, transfer to a plate.
- Pour the sauce over, and sprinkle with shiso leaves if you like.
- I used silicon cups bought at the 100 yen store.
- They're easy to use as you can remove the tofu by flipping the cups.
- Alternatively, you could use pudding cups or small bowls.
