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1
Line the small bowls with generously sized pieces of plastic wrap.
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2
This will be wrapped around the sesame tofu mixture later.
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Attention: If you try to cook this too fast, the katakuriko will stiffen up and separate from the sesame paste, so keep on stirring and taking the pan on and off the heat diligently to prevent that.
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4
Stir up from the bottom slowly over a low heat.
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The katakakuriko will gradually coagulate, so don't stop stirring.
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After cooking for about 2 minutes, take the pan off the heat and mix very very well.
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Attention: If you try to cook this too fast the katakuriko will stiffen up and separate from the sesame paste, so keep on stirring and taking the pan on and off the heat diligently to prevent that.
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8
Cook the mixture for another 30 seconds to 1 minute, and take the pan off the heat again.
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Keep on stirring.
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Repeat this for 3 to 4 times, until the mixture become thickened, stirring all the time.
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When the mixture is shiny and about the consistency of a thick custard, pour into the small bowls lined with plastic wrap.
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It's OK if it's a little soft.
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Gather the plastic wrap around the mixture and close with rubber bands.
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14
Cool the bowls in the refrigerator for about 1 hour, until they become completely cool.
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15
Eat with wasabi and soy sauce.
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To cool the mixture faster, put some cold water in the bowls and let the plastic wrap packages float in it.
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They should be cooled down enough to eat in 30 to 40 minutes.
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This is the white sesame version.
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19
The amounts are the same, so please try it out.
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If you mold the sesame tofu in bowls with smooth insides, then unmold them upside down, they will look very pretty.
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21
Addition: If you cook them too much and let too much water evaporate, the sesame tofu will become hard, so please be careful.
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22
It's fine if the mixture is on the soft side.
