Edamame 'Tofu'

An excellent kaiseki course, this dish is low calorie, high in nutrition and good for a healthy diet.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 6 Prep: 5 min Cook: 40 min Nutrition: 30 cals

Ingredients

Edamame beans 100g
Arrowroot powder (yoshino-kuzu) 50g
Water 400ml
Dashi stock granules 1 tsp
Egg 1
Mangetout a few

Method

1
Peel the cooked edamame beans (leave a few whole) and blend with the water, arrowroot and dashi stock granules. Cook in a deep pan on medium heat, stirring gently.
2
After 30 minutes, it will look like this. In the meantime, make some kinshi-tamago (thin shredded omelette).
3
Put the few whole edamame beans in the bottom of the serving dish then pour over the mixture. Keep aside until it sets firm - you can put it in the fridge if you're in a hurry.
Garnish with the kinshi-tamago and lightly boiled mangetout.

Tips & Note

You must cook the mixture slowly and gently on medium heat, it shouldn't stick or burn. As the moisture evaporates, it starts hardening faster than expected, so keep an eye on it and stir more frequently. You're looking to reduce the amount of water and edamame to less than half.

Edamame 'Tofu'

An excellent kaiseki course, this dish is low calorie, high in nutrition and good for a healthy diet.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 6

Prep: 5 min

Cook: 40 min

Nutrition: 30 cals

Ingredients

Edamame beans 100g
Arrowroot powder (yoshino-kuzu) 50g
Water 400ml
Dashi stock granules 1 tsp
Egg 1
Mangetout a few

Edamame 'Tofu'

Recipe ID :2672 Posted on 12 JUN 2017

Serves 6

Prep 5min
Cook 40min
Nutrition30cals
views 1,227
printed 0

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An excellent kaiseki course, this dish is low calorie, high in nutrition and good for a healthy diet.

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Ingredients

Method

Prep
5min
Cook
40min
1
Peel the cooked edamame beans (leave a few whole) and blend with the water, arrowroot and dashi stock granules. Cook in a deep pan on medium heat, stirring gently.
2
After 30 minutes, it will look like this. In the meantime, make some kinshi-tamago (thin shredded omelette).
3
Put the few whole edamame beans in the bottom of the serving dish then pour over the mixture. Keep aside until it sets firm - you can put it in the fridge if you're in a hurry.
Garnish with the kinshi-tamago and lightly boiled mangetout.

Tips & Note

You must cook the mixture slowly and gently on medium heat, it shouldn't stick or burn. As the moisture evaporates, it starts hardening faster than expected, so keep an eye on it and stir more frequently. You're looking to reduce the amount of water and edamame to less than half.

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