Grating wasabi for a refreshing tofu dish. That’s a combination of two interesting textures.
A fresh wasabi root. I’ve simple grated it. That’s very different from the product in the tube. More flavored and less strong.
Okra (gombos). They have a huge jelly strength hidden in them. Like this :
Okra tororo : blanched okra, chilled, pasted in the blender. Flavored to taste with grated wasabi and soy sauce.
You can, for instance, serve okra tororo with soba.
Frozen cotton tofu (momendofu). I froze the whole block in its water. Thawed. Press to push out the water, cut in cubes. As you can see, it has a bread like texture now.
In small cubes.
I’ve poured the tororo on the tofu.
GOURMANDE in OSAKA 