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Cold tofu (natto and okra cold tofu style) | Recipe transcription by Shinpei Kurihara "Gochisousama Channel"

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Shinpei Kurihara "Feast Channel"

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Ingredients

Silken tofu : 1/2
オクラ : 2本
カニ風味かまぼこ : 2本
小粒納豆 : 1パック
青じそ : 2枚
(A) Soy sauce : 小さじ1
(A) Sushi vinegar : 小さじ1
(A) Salt : 小さじ1/3
(A) Sesame oil : 小さじ2
焼き海苔 : 適量
塩(オクラ用) : 1つまみ

Time required

10minutes

Procedure

1) Do the preparations 01:19
Cut off the calyx and stem end of the okra.
Add the okra and salt (for the okra) to a pot of boiling water (not included in the recipe) and boil for 40 seconds.
Drain the hot water (not included in the recipe), remove the okra, and place in water (not included in the recipe) to cool.
Place the silken tofu in a bowl and mash it with a rolling pin.
Drain the okra and cut into 5mm pieces and place in a bowl.
Cut the crab-flavored kamaboko into 7-8mm pieces and place in a bowl.
Finely chop the green onions and place in a bowl.
2) mix 03:58
Add small grain natto and (A) to 1.
Mix until sticky.
3) Plate 04:43
Place 2 on a plate.
Finish by placing roasted seaweed on a small plate.

Point

・A recipe for a cold tofu-like snack made by crumbling silken tofu.
・Serves 2.
・Wrap the silken tofu in kitchen paper and leave it for at least an hour to drain the water.
- If you mash silken tofu in a mortar and pestle, it will have a smoother texture.
- If you like, wrap it in roasted seaweed and eat it.