Get a Taste Of Japan: Edamame Tofu Mushimono with Yoshi Okai | Food Network скачать в хорошем качестве

Get a Taste Of Japan: Edamame Tofu Mushimono with Yoshi Okai | Food Network

Chef Yoshi Okai's fresh and light edamame tofu tastes just like "summer in Kyoto" ✨ Get the recipe ▶https://foodtv.com/3a2JhqQ Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Edamame Tofu Mushimono RECIPE COURTESY OF YOSHI OKAI Level: Easy Total: 2 hr Active: 30 min Yield: 4 to 6 servings Ingredients 200 grams shelled edamame 200 milliliters dashi or other broth 3 grams agar-agar powder 7 grams powdered gelatin 400 milliliters soy milk, at room temperature or a little warm 12 whole cherry tomatoes, sliced Small piece fresh ginger, grated (about 1/2 teaspoon) Leaves from 1 bunch cilantro, for serving Ponzu, for serving Olive oil, for serving Flaked sea salt, for serving Directions To make the edamame tofu, combine the edamame, 100 milliliters broth and 50 milliliters water in a blender and puree. Set aside. Combine the remaining 100 milliliters broth, agar-agar and 100 milliliters water in a pot and bring to a simmer, stirring to combine and activate the agar. In a cup, combine 50 milliliters water and the gelatin. Add that gelatin solution to the pot; keep the mixture at a simmer. Add the soy milk to the pot. Add the edamame puree to the pot. Keep simmering until the mixture thickens, about 15 minutes. Pour the mixture into a shallow rectangular 8-by-8-inch dish and let sit until room temperature, about 30 minutes. Refrigerate until set, about 1 hour. After the tofu has set and is firm, slice it into 16 portions and garnish with tomato, ginger and cilantro leaves. Finish with a drizzle of ponzu, olive oil and flaked sea salt. Cook’s Note Have all the ingredients at room temperature before starting this dish. If the tofu is not cooked long enough, it won't firm up. Allow it to firm up fully before cutting it! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TWITTER:   / foodnetwork   #TasteOf #Japan #EdamameTofuMushimono #YoshiOkai #FoodNetwork Get a Taste Of Japan: Edamame Tofu Mushimono with Yoshi Okai | Food Network    • Get a Taste Of Japan: Edamame Tofu Mushimo...