For 4 people
For the tofu: (Basic recipe for 1 person)
125 ml soy milk
10 ml Nigari
1.5g Shiso Pulver
5 g sugar
Put the soy milk into a suitable pot (e.g., the Banrai soy milk pot) and stir in the shiso powder and sugar. Add 10 ml of nigari all at once to the soy milk while stirring continuously. Cover and cook (e.g., using the warmer under the Banrai soy milk pot).
Cooking time/temperature on an induction plate: 15-20 min at 85°C. If a flat container like a pan is used for the bain-marie, 10-15 min are sufficient. In the microwave: at 600 watts for 65 seconds or at 1000 watts for 55 seconds
For the Nashi pear ragout:
2 Nashi Pear
1 fresh shiso leaf
50 g sugar
100 ml pear juice/apple juice
Caramelize the sugar in a pot and deglaze with the juice. Let everything reduce to half. Wash the pears and cut them into fine cubes. Bring to a boil once with the juice and let cool. Remove the pears from the broth.
Cut the shiso leaf into fine strips and stir them into the pears.
For the yuzu foam:
100ml Yuzu Saft
50 ml water
50g Stage
60 g sugar
2 g Gelatine
Warm the sugar slightly with the cream. Dissolve the gelatin in it and add the remaining ingredients. Let the liquid cool and strain it into an ISI cream bottle and fill it with gas.
Decoration:
Puffed rice (Arare) mixed with shiso powder
Shiso cress, green
Matching products:
- Banrai Soy Extract for Silken Tofu
- Nigari
