1. Combine the dashi stock and gelatin powder in a small saucepan and mix well. Allow to stand for about 5 minutes.
2. Warm the soy milk in a saucepan over medium heat. Remove from heat just before boiling. Place the white sesame paste in a bowl and gradually pour the warmed soy milk over it while stirring; add 2 t soy sauce and blend well until the texture is completely smooth.
3. Warm the saucepan with the dashi-gelatin from Step 1 over medium-low heat and stir until the gelatin is completely dissolved. Pour the liquid gelatin into the bowl of sesame-soy milk and stir until well blended.
4. Moisten the inside of a mold* with water. Pour the mixture into the mold. Allow to cool down, then refrigerate for 1 to 2 hours until set (see photo).
   
5. After the sesame tofu has set, run a knife around the sides of the mold to loosen and remove the tofu. Cut it into 6 pieces and serve in individual shallow bowls.
6. Combine the ingredients for the dashi soy sauce. Pour a little around the bottom of each serving of sesame tofu and garnish on top with a small dab of wasabi.

* This recipe uses a typical Japanese-style square mold about 12 x 14 × 4 cm (5 x 5.5 x 1.5 in.).
The mold size can be flexible, as long as it can hold about 600 ml / 2 ½ C of liquid; 6 ramekins
or small individual cups may also be used.

Recipe by Kikkoman Corporation

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