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1
[Amazake Shio-Koji] is made by adding 1 part shio-koji to 2 parts amazake.
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2
If you don't have any amazake, substitute it with 1 teaspoon shio-koji to 1-1.5 teaspoons mirin.
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3
Combine the agar and the Amazake Shio-Koji in a small pan and mix together well.
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4
Agar tends to form lumps, so make sure to thoroughly stir.
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5
Add the tomato juice to the mixture, bring the mixture to a boil over medium heat to dissolve the agar; (the temperature should be brought to at least 90C, otherwise the agar won't set later).
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6
Reduce the heat to low and add the soy milk.
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7
After adding the soy milk, heat the mixture (don't allow it to boil) until it reaches 70-80C while continuously stirring.
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8
Whilst the mixture is still warm, divide it into individual serving dishes.
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9
The tofu will set at room temperature, so don't leave it in the pan!
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10
If it's winter, the tofu will start to set very quickly.
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11
Once cooled, chill in the refrigerator.
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12
Add a dash of olive oil or a pinch of salt before serving.
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13
[Agar] Agar is made from red algae.
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14
It has properties that lie somewhere between gelatin, which is an animal-based product, and kanten agar, which is made from other species of red algae.
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15
Agar will result in a smooth, vegetable-based jelly.
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16
Normally when using agar, you should add 100 ml water per 4 g teaspoon.
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17
If you don't have agar, you can use gelatin and use 5 g per 100 ml instead.
