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[White Sesame Tofu] Put the white sesame seeds in a suribachi (grinding bowl) and grind them using a pestle.
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The sesame seeds will be dry to start with, but after 15 minutes or so, sesame oil will come out and they will become smooth.
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Grind them for a further 5 minutes.
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Add a little salt and 1/3 of the kudzu flour.
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Add a little water and mix with the pestle until evenly mixed.
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Add the rest of the kudzu flour in 2 batches, and add the remaining water little by little and mix.
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In between, remove sesame seeds that are stuck to the edges of the grinding bowl and mix them in.
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Pour the mixture into a small saucepan, and simmer over low heat while stirring with a spatula.
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After 5 minutes or so, it will gradually become thicker from the bottom of the pan, so keep mixing.
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When it has become gooey, turn off the heat.
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Pour it into a mold, and smooth out the surface with the spatula.
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Let it cool at room temperature until set.
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Chill in the fridge.
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Slice it and serve with wasabi soy sauce.
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Or cut into 1 serving portions and eat with wasabi soy sauce.
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[Black Sesame Tofu] Grind up the black sesame seeds for 20 minutes.
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Add the salt, kudzu flour and water, and mix.
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Simmer over low heat while mixing.
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It turns black when it's done.
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[Golden Sesame Tofu] Grind up the golden sesame seeds for 20 minutes.
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Add the salt, kudzu flour and water, and mix.
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Pour the golden sesame mixture and black sesame mixture in a mold.
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Divide the mold with a divider in the middle.
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Once set, arrange on a plate and serve.
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25
My daughter's friend made this.
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She said the sesame flavor was so good.
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The shape is cute, as well.
