Edamame tofu

One of our recent csa food baskets came with a fantastic surprise: fresh edamame. We never see fresh soybeans in the grocery store here for some reason, so we were very pleased!

The first step was to boil the beans for about 5 minutes in water with about 4 tsp of sea salt. Next, they were shucked from the pods. This was my contribution to the meal (at least I’m good for something…).

In the meantime, Yusuke made a dashi stock with katsuoboshi (although kombu seaweed would also work). He combined 350 mL of water with dashi and 2 tsp agar powder, which he boiled until the powder dissolved. The agar is what creates the tofu texture.

Next, he poured the mixture into the blender with the beans and set it to purée. When finished, it was poured into custard cups and chilled in the fridge until firm.

Served with sea salt or soba sauce (めつゆ).

The difference in taste between fresh and frozen edamame is remarkable. This dish was very subtle, richer than standard tofu. In other words, fantastic.

N.B. It’s optional to use some kind of filter to strain the puréed beans, but in this case, it wasn’t needed.

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