📝 About This Recipe
Originating from the Buddhist vegetarian tradition of Shojin Ryori, Goma Dofu is a masterpiece of texture and subtle flavor. Despite its name, it contains no soy or curdling agents, relying instead on the alchemy of toasted sesame paste and kuzu root starch to create a silky, custard-like consistency. This dairy-free delicacy offers a rich, nutty profile that melts on the tongue, serving as a sophisticated appetizer that embodies the elegance of Japanese culinary philosophy.
🥗 Ingredients
The Tofu Base
- 1/2 cup Neri Goma (Japanese White Sesame Paste) (Ensure it is smooth and well-stirred)
- 50 grams Kuzuko (Kuzu Starch) (High-quality powdered or lump form)
- 2 cups Water (Filtered water is preferred for clarity of flavor)
- 1/2 cup Kombu Dashi (Cold or room temperature)
- 1/4 teaspoon Sea Salt (Fine grain)
- 1 teaspoon Mirin (For a hint of sweetness and shine)
The Umami Glaze
- 2 tablespoons Usukuchi Soy Sauce (Light Color)
- 2 tablespoons Mirin (Hon-mirin is best)
- 4 tablespoons Kombu Dashi
- 1 teaspoon Wasabi (Freshly grated or high-quality paste)
Garnish
- 1 teaspoon Toasted White Sesame Seeds (Lightly crushed)
- 4 sprigs Hanaho (Shiso Flowers) or Micro-greens (For a pop of color)
- 1 inch Fresh Ginger (Grated into a fine paste)
👨🍳 Instructions
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1
Begin by dissolving the kuzuko in a medium saucepan. Add the water and kombu dashi gradually, whisking constantly to ensure there are no lumps of starch remaining.
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2
Pass the starch mixture through a fine-mesh sieve into another clean saucepan to ensure an absolutely silky texture.
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3
Whisk the neri goma (sesame paste) into the starch liquid along with the salt and mirin until the mixture is uniform in color.
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4
Place the saucepan over medium-low heat. It is vital to stir constantly with a wooden spatula or 'shamoji' from this point forward.
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5
As the mixture warms, it will begin to thicken. Lower the heat to the lowest setting and continue stirring vigorously, scraping the bottom and sides to prevent scorching.
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6
Cook the mixture for 15-20 minutes. The 'tofu' will transform from a thin liquid to a thick, glossy, and translucent paste that pulls away from the sides of the pan.
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7
Prepare a square glass or plastic mold (Nagashikan) by lightly dampening the inside with water; this helps the tofu release later.
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8
Pour the hot sesame mixture into the mold. Use a wet spatula to smooth the surface as evenly as possible.
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9
Place the mold in a shallow bath of ice water to cool rapidly. Do not refrigerate immediately, as this can make the starch tough; let it reach room temperature first.
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10
Once cooled, cover with plastic wrap (touching the surface to prevent a skin) and refrigerate for at least 2 hours, or until firmly set.
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11
Make the glaze by combining the soy sauce, mirin, and dashi in a small pan. Bring to a simmer for 1 minute, then let it cool completely.
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12
To serve, carefully run a knife around the edges of the mold and invert the tofu onto a cutting board. Slice into 4 even squares.
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13
Place each square in a shallow bowl. Drizzle with a tablespoon of the prepared glaze.
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14
Top each portion with a small dollop of wasabi or grated ginger, and garnish with crushed sesame seeds and shiso flowers.
💡 Chef's Tips
Always use genuine Kuzuko (arrowroot starch) rather than cornstarch; kuzu provides the unique jelly-like stretch and medicinal benefits traditional to this dish. Stirring is the most important part—don't stop for even a second, or the bottom will burn and ruin the delicate sesame aroma. If your neri goma has separated in the jar, blend it thoroughly before measuring to ensure the fat content is balanced. For an extra-rich version, you can substitute half of the water with unsweetened soy milk or cashew milk. To get a perfectly flat top, place a piece of damp parchment paper over the hot mixture in the mold and press down gently before cooling.
🍽️ Serving Suggestions
Serve as a chilled starter alongside a flight of dry Junmai Sake to cut through the richness of the sesame. Pair with a light cucumber and wakame seaweed sunomono salad for a refreshing contrast in textures. Accompany with a warm bowl of Miso soup and steamed brown rice for a traditional Shojin Ryori-style lunch. For a modern twist, serve with a few drops of high-quality chili oil (Rayu) for a spicy kick. Enjoy as a palate cleanser between courses in a multi-course Kaiseki-style dinner.