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Executive Chef Shinichi Aoki
Kaygetsu
MENLO PARK, CA
[makes 16 servings]
INGREDIENTS [sesame tofu]
2 1/2 oz of kudzu powder
4 1/2 oz of sesame paste
2 oz of sesame seeds
1/2 cup of water
pinch of salt
2 T of wasabi (can use the powder or tube)
INGREDIENTS [dashi]
1 3 x 5-inch sheet dashi kombu (kelp)
4 cups water
1 cup hana katsuo (dried bonito flakes)
METHOD
To make the stock, soak the dashi kombu in the water for 2 hours. When finished soaking, bring the mixture to a boil. Remove the kombu sheet when the water begins to boil, and add the dried bonito flakes. When the water boils again, remove the pan from heat and let the bonito flakes settle to the bottom of the pan.
When flakes have settled, pour the dashi stock through a fine mesh strainer lined with a paper towel to strain.
INGREDIENTS [Umami dashi sauce]
16 1/2 oz of dashi (see above)
2 1/2 oz of Higashimaru soy sauce
1 1/2 oz of mirin
1 cup of hana katsuo (dried bonito flakes)
METHOD
Toast sesame seeds in frying pan until they turn into golden color. Using blender, mix sesame seeds with sesame paste, sake and salt. Remove from blender, add kudzu powder and water, and beat it with a mixer and puree using cheesecloth and strainer. Place the puree in a pot and cook under high heat until it becomes thick. Using wooden spatula, stir under medium heat.
Wet the 7 1/2 x 7 1/2 pan and fill it with the mixture. Bring the pan up 1 inch or so and drop it a few times to let the air out. Cover the surface of mixture completely with saran wrap. Chill it in the refrigerator overnight.
For umami sauce, pour dashi in a pan and bring it to boil. Add Higashimaru shoyu. When it boils again, add bonito flakes. Use strainer with paper towel to remove bonito flakes. Chill in the refrigerator.
Take out the pan and slice it in 16 pieces. Place it in a small bowl and fill it with umami sauce about half way. Top it with about 1/2 tsp of wasabi.