Jimami Dofu And Uno Hana Made With Homegrown Peanuts Recipe by cookpad.japan
Cooking Instructions 1 Here are some homegrown peanuts. 2 Here they are raw. 3 Soak them in hot water for a while, then peel off the skins. 4 Using a blender, combine the peanuts and water, then blend into a smooth liquid. 5 Lay a cloth over a thick-bottomed pot, strain the liquid from Step 4, then squeeze out the excess juice. 6 Add the remaining water and katakuriko to the pot, stir until even, then heat. At first, the heat should be set high, then reduced to low heat while continuously stirring. Remove from heat once the mixture reaches a paste-like consistency. 7 Line a mold (I use a bento box) with a damp towel, then pour in the mixture from Step 6. 8 Cover the mixture with the ends of the cloth, then chill in a cold water bath. Once it has cooled, chill in the refrigerator. 9 Cut into desired sizes... 10 Top with grated ginger, then drizzle on the sauce. 11 Do not discard the pulp. You can make uno hana with it. 12 Here is the uno hana dish. See 13 With the leftover peanuts I had, I added them to some kudzu powder and made tofu from that. 14 This tofu is stickier than the kind made from katakuriko slurry and it's very delicious. 15 I made uno hana using freeze-dried tofu! 1 Here are some homegrown peanuts. 1 Here are some homegrown peanuts. 2 Here they are raw. 2 Here they are raw. 3 Soak them in hot water for a while, then peel off the skins. 3 Soak them in hot water for a while, then peel off the skins. 4 Using a blender, combine the peanuts and water, then blend into a smooth liquid. 4 Using a blender, combine the peanuts and water, then blend into a smooth liquid. 5 Lay a cloth over a thick-bottomed pot, strain the liquid from Step 4, then squeeze out the excess juice. 5 Lay a cloth over a thick-bottomed pot, strain the liquid from Step 4, then squeeze out the excess juice. 6 Add the remaining water and katakuriko to the pot, stir until even, then heat. At first, the heat should be set high, then reduced to low heat while continuously stirring. Remove from heat once the mixture reaches a paste-like consistency. 6 Add the remaining water and katakuriko to the pot, stir until even, then heat. At first, the heat should be set high, then reduced to low heat while continuously stirring. Remove from heat once the mixture reaches a paste-like consistency. 7 Line a mold (I use a bento box) with a damp towel, then pour in the mixture from Step 6. 7 Line a mold (I use a bento box) with a damp towel, then pour in the mixture from Step 6. 8 Cover the mixture with the ends of the cloth, then chill in a cold water bath. Once it has cooled, chill in the refrigerator. 8 Cover the mixture with the ends of the cloth, then chill in a cold water bath. Once it has cooled, chill in the refrigerator. 9 Cut into desired sizes... 9 Cut into desired sizes... 10 Top with grated ginger, then drizzle on the sauce. 10 Top with grated ginger, then drizzle on the sauce. 11 Do not discard the pulp. You can make uno hana with it. 11 Do not discard the pulp. You can make uno hana with it. 12 Here is the uno hana dish. See 12 Here is the uno hana dish. See 13 With the leftover peanuts I had, I added them to some kudzu powder and made tofu from that. 13 With the leftover peanuts I had, I added them to some kudzu powder and made tofu from that. 14 This tofu is stickier than the kind made from katakuriko slurry and it's very delicious. 14 This tofu is stickier than the kind made from katakuriko slurry and it's very delicious. 15 I made uno hana using freeze-dried tofu! 15 I made uno hana using freeze-dried tofu! 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