Food Forum
Vol. 30 No. 2  July 2016

MORE ABOUT JAPANESE COOKING

FUSION RECIPE

AVOCADO, TOMATO AND TOFU WITH DASHI-SOY SAUCE JELLY

Adding dashi to soy sauce makes for a smoother, milder taste. It is difficult to fully season tofu with liquid sauce dressing, but this jelly binds the seasoning to all the ingredients.

Ingredients

KinomeKinome
Serves 2

348 kcal  Protein 11.3 g  Fat 28.4 g (per person)

Dashi-soy sauce jelly
  • 2 t unflavored gelatin powder
  • 180 ml / 3/4 C dashi stock
  • 2 T Kikkoman Soy Sauce
  • Kinome Japanese mountain pepper sprouts*, roughly chopped. Reserve several whole sprouts for garnish.
  • 1/2 block of medium firm tofu,
    150-180g / 5-6 oz.
  • 2 medium tomatoes,
    total 200-250 g / 7-8 oz.
  • 1 ripe avocado
  • 2 T olive oil

Directions

  1. To make dashi-soy sauce jelly, put the gelatin powder in a saucepan. Sprinkle in 4 T of the dashi stock and heat gently, stirring constantly until the gelatin dissolves completely. Do not allow to boil.
  2. Add and mix in the remaining dashi stock, soy sauce and chopped kinome.
  3. Pour the gelatin into a flat-bottomed tray, and place the tray in a pan of ice water to cool until the gelatin starts to thicken. Then refrigerate the tray of gelatin for over 2 hours or until it becomes firm.
  4. Cut the tofu into 1 cm / 0.4 in. cubes. Cut the tomatoes and avocado into cubes slightly bigger than the tofu. In a bowl, combine the tofu, tomato and avocado. Add the olive oil and mix lightly. Spoon this mixture into a serving bowl.
  5. Use a fork to mash the gelatin into small pieces (see photo), then spoon plenty of jelly over the salad before serving.** Garnish with kinome.

* Other herbs may be substituted to taste, such as parsley or dill.
** Unused jelly keeps for a few days in refrigerator.

Recipe by Michiko Yamamoto

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml