This video will show you how to make a tofu using soy milk and gelatin. Adding creamed corn makes the tofu really aromatic and appetizing. It is something similar to drinking Korean corn tea ;)
This is NOT a dessert!
Maybe you can make this on April Fools' Day, though. hehe
Last weekend, my darling and I were invited to a cooking school at a restaurant in Tokyo.
http://cooking.gnavi.co.jp/detail/g839302/002116_g839302.html
We learned 3 dishes (blueberry cocktail, salt simmered pork and potatoes, and sudachi (citrus) soba. We tasted all the dishes at the end of the class. Then the chef also served us corn tofu, which was just my kind of food!!! I asked the chef what he used and he said he grated the corn in the mixer with soymilk and used gelatin to firm up. I was totally inspired by that recipe and used canned creamed corn instead and it worked out amazingly XD
So here is the recipe!!!
BTW, do you go to cooking school? Me? I never paid to learn how to cook. But I was invited to many free classes in the past and they all inspired me to cook something new!!! So, I think it is nice to attend a cooking class once in a while for a change but I just can't pay for such an experience because I already have too many ideas!!!
I hope my videos inspire you, too! hehe
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Corn Tofu
Difficulty: Very Easy
Time: 10min + 1-2hrs refrigeration time
Number of servings: 4-5
Ingredients:
200ml unflavored soymilk
60ml canned sweet corn cream style
5g (0.18oz.) unflavored gelatin
2 tbsp. water
Kamada Dashi Shoyu or regular soy sauce
Directions:
1. In a saucepan, mix soymilk and creamed corn. Put on low heat and warm them up to body temperature (do not boil). Then remove from the heat.
2. Put unflavored gelatin in 2 tbsp. water and mix well (allow the gelatin to absorb the water). Microwave at 500w for 20-30sec and mix well. *Please follow the instructions on the package of your gelatin.
3. Add 2. in 1. and mix well.
4. Pour the mixture into pudding cups or containers of your choice and let them firm up in the fridge for 1-2hrs.
5. Serve with a dash of Kamada Dashi Shoyu or regular soy sauce.
レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/06/blog-post_19.html
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#ochikeron #なんちゃって #JapaneseCooking
Tofu Cheesecake
http://www.youtube.com/watch?v=SAcyI7tOmCs
Good news!
My favorite Kamada: Dashi Shoyu (鎌田: だし醤油) is available in the U.S.!!!
http://www.kamadafoods.com/
I used Kamada Dashi Shoyu in my other videos.
http://www.youtube.com/watch?v=SxW-qgj-x1E
http://www.youtube.com/watch?v=2-vKQOs2poQ
http://www.youtube.com/watch?v=NvktrBRSvyQ
House Foods: Gelatin Powder (ハウス: クッキングゼリー ゼラチンパウダー)
http://housefoods.jp/products/catalog/cat_1,1111,1113,1114.html
Music by
甘茶の音楽工房
初夏の車窓より
http://amachamusic.chagasi.com/
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