Edamame, especially boiled edamame is commonly eaten as a snack or side dish with beer.
I would like to introduce edamame tofu today; it is made of edamame, milk, salt and gelatine, suitable for a healthy body. Although I use milk and gelatine, if you are vegan or vegetarian you can use soya milk and vege-gel/Agar Agar.
About Shojin Ryori and vegetarian and vegan
The traditional dining style of Buddhist monks in Japan called “Shojin Ryori” has grown widespread with spirits of Zen Buddhism which is believed to bring balance to the body, mind and spirit. The cuisine was basically made without meat, fish or other animal products making it suitable for vegans and vegetarians, to enjoy it at a Zen temple. You must be careful because it sometimes uses fish dashi broth. Shojin Ryori cherishes to cook seasonal vegetable, fruits, tofu, and shiitake mushroom which is believed to bring balance and alignment to the body, mind, and spirit.
- 100 g Edamame beans
- 100 ml milk
- ¼ tsp Salt
- 3 sheets gelatine (5g)
- 200 ml Hot water
- ½ tsp Dashi powder (Japanese soup stock powder)
- 1 tsp Soy sauce
- 1 tsp Sake(Dry white wine)
- ¼ tsp Sugar
- ½ tsp Salt
- Soak the leaf gelatine in the water.
- Put the edamame beans and water in a pot, boil the edamame until it softens.
- Place the softened gelatine and milk into a microwave safe bowl and microwave for 1 minute.
- Put the boiled edamame, milk and salt into the blender, mix until smooth.
- Put the edamame puree in the glasses.
- Place them in the fridge for 4 hours.
- Pour the dashi (water + dashi powder) into the pot and heat it up.
- Add soy sauce, sake, sugar and salt.
- Turn off the heat once it comes to a boil.
- Put yuzu spicy citrus paste and boiled edamame for decoration and pour the Dashi sauce on top
About dashi soup stock
This is the Dashi stock powder that I used for this particular recipe.
Japanese food often uses Dashi (soup stock); Dashi is the base for Japanese cuisine like miso soup, udon noodle and Japanese style casserole. Dashi also contains Kombu (dried kelp), Katsuobushi (dried bonito), niboshi (dried anchovy) and dried shiitake mushroom.