-
1
Boil the edamame in salted water and remove the beans from the pods.
-
2
Weight out 50 g. Add a tiny bit of salt to the dashi stock and add to the edamame.
-
3
Place the dashi stock and edamame into a blender and blend.
-
4
I personally think it tastes best when some of the texture of the edamame is left.
-
5
Place 30 g kudzu flour into a large bowl.
-
6
Add 2-3 tablespoons of the edamame dashi stock from Step 2 to the bowl and mix until the clumps of flour disappear.
-
7
Please make sure the flour has dissolved completely.
-
8
Once completely dissolved, add the rest of the dashi stock and mix.
-
9
Lightly cover with plastic wrap and microwave at 600W for 1 1/2 minutes.
-
10
Remove from the microwave.
-
11
At this point it is still not really firm.
-
12
Stir Step 7 very well and then microwave uncovered at 600W for 1 minute.
-
13
Remove from the microwave.
-
14
The edges have slowly started to harden.
-
15
Stir Step 8 very well and microwave uncovered again for 1 minute at 600W.
-
16
Remove from the microwave.
-
17
The edges have almost completely hardened.
-
18
Stir Step 9 very well.
-
19
It will look like this.
-
20
Lastly, microwave for 30-60 seconds at 600W while keeping an eye on its condition.
-
21
Remove from the microwave and stir.
-
22
It will still be hot, so while it's cooling, line bowls with wide openings with plastic wrap.
-
23
Pour the cooked bean mixture from Step 11 into the wrap-lined bowls and close the plastic wrap.
-
24
Place into your preferred cup, dish, etc.
-
25
and wait until it hardens.
-
26
I made 3 adult servings and 2 child servings using these ingredient amounts.
-
27
Leave them in the refrigerator to chill and harden.
-
28
Arrange on a dish and decorate with edamame if possible.
-
29
Enjoy with mentsuyu or salt.
-
30
They also taste delicious plain.
