Tofu Club with Dashi Stock
A refined Japanese dish where silky tofu made from edamame and milk is gently set with gelatin and served chilled in a light, umami-rich dashi broth. Perfect as a starter or elegant summer side.
Recipe from GMAP Japanese Member, Jellice.
Ingredients (serves 4):
Tofu Club
- Gelatin powder – 2 sachets (10g)
- Milk – 400 ml (use 100 ml first to bloom gelatin)
- Edamame (podless, heat-treated) – 40g
- Mirin – 10 ml
- Japanese sake – 5 ml
Dashi Soup
- Dashi stock powder – 2g
- Water – 300 ml
- Light soy sauce – 90 ml
- Mirin – 45 ml
Preparation
Tofu Part
- Sprinkle the gelatin powder into 100 ml of milk and let it bloom.
- Peel the edamame and place in a blender with the remaining milk, mirin, and sake. Blend until smooth.
- Transfer to a saucepan and heat until just before boiling. Remove from heat and stir in the bloomed gelatin until fully dissolved.
- Strain the mixture and cool it in a bowl set over ice water until slightly thickened.
- Pour into egg tofu moulds or small cups and refrigerate until set.
Dashi Stock Part
- Combine dashi stock powder, water, light soy sauce, and mirin in a pot.
- Bring to a gentle boil, then turn off the heat and cool completely. Chill in the fridge.
To Serve
Unmold the tofu, slice it into 4 equal portions, and place them in serving bowls. Pour the chilled dashi stock over the slices. Garnish with wasabi or other preferred condiments.