Corn Tofu with Wolfberries from Living Shojin Ryori by Danny Chu
A delectable, creamy dish with a tofu-like texture and sweetness lent by the corn. The wolfberries (also known as goji berries) add to the sweetness and deliver some bite to the thickened puree.
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Cooking tools:
- Stove
- Saucepan
- Pot
- Mixing bowl
Ingredients
- 2 Tbsp Japanese soy sauce
- 2 Tbsp konbu dashi
- A pinch of sea salt
- 10 g (⅓ oz) wolfberries
- 1 corn on the cob, about 260 g (9 oz)
- 250 ml (8 fl oz) konbu dashi
- Wasabi, to taste
- 2 Tbsp mirin
- 30 g (1 oz) kuzu
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