Grating wasabi

GOURMANDE in OSAKA

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Grating wasabi for a refreshing tofu dish. That’s a combination of two interesting textures.

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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 :

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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.

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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.

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In small cubes.

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I’ve poured the tororo on the tofu.

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