Sesame black sugar mousse is luscious


Mmmm. Sorry it’s over, there is none left ! Make yours it’s quick and you need only 3 ingredients.


That’s extremely simple. In a mill, process the sesame into paste, or use paste you already have (tahini, nerigoma).


Mix it to silky tofu (about 2 tbs of paste per cup) and a little kurozato black cane sugar. Whip well. Add a few drops of vanilla essence and a little brandy for flavoring (optional).


Transfer into cups.


Mix some more sugar and water, stir till it gets a black syrup texture.
Pour half of the syrup on top, and refrigerate at least one hour.


The syrup went down around the cream, so pour the rest just before serving.


Nashi and creamy, Asian pear

Nashi, the Japanese pear, which also Korean and Chinese. Is it even a pear ? The taste is light. It’s barely sweet. I recently talked with a baker that was telling how useless such Japanese fruits were… useless for his art. I agree, a nashi pie would be meh. I tried before.
So what ? In French, we say “des poires pour la soif” (pears for thirst), I don’t know why it is said. But nashi is perfect for thirst. Let’s eat them raw.

It’s so juicy and perfectly refreshing.

The cream is sesame-tofu cream. I whipped together silky tofu, natural sweetener, and nerigoma (tahini, pasted sesame). Topped by a little kuromitsu (black sugar syrup) and sesame seeds.

The pefect dip !

Kinome flavor on ankake agedofu (wood fragrant glazed fried tofu)

Tofu is the uttermost delight ! No, I am not crazy. i have not lost my tastebuds.
I know it has bad reputation. Well I have tried to eat those blocks of rubber that are called tofu in the West (ello, Old Europe) and in the East (East of here, that’s you, America) and I didn’t like that.
We have great tofu in Japan. It can be eaten like that bare feet in front of the fridge at night… And if you add a great recipe, it’s the paradise of flavor.

Freshly fried tofu, topped with hot ankake sauce full of veggies, flavored with kinome leaves… Eat without waiting. You can’t reheat that, it would lose crispiness and freshness of fragrances.

basic recipe of fried tofu

ankake is a sauce thickened with starch. I used katakuriko (potato starch), oyster sauce, salt, chili pepper, fresh ginger, garlic, shimeji mushrooms, young onion, sweet peppers…
Final touches : spicy fragrant sesame oil, cubes of lemon and :

Kinome. The taste of those leaves is very powerful and just a few transform the whole dish.
Sansho, la saveur boisee de la cuisine japonaise. (The wood flavor in Japanese cuisine.)

Pour the sauce delicately and place veggies for the photo.
Or go crazy : pour the sauce pan of sauce onto the place.

Agedofu, simple fried tofu, the easy way

Crispy around, creamy inside, bathing in its sweet soup… it’s a Japanese cuisine classic.

We can buy it fried in all supermarkets here, and reheat. That’s not the same. Frying yours is much more delicious.
It can be done with softer silky tofu, but semi-firm and firm cotton tofu (momen dofu) is easier to manipulate with this recipe.
Do it in 2 times : put tofu to drain and start the soup. Then, after 30 minutes, you need 5 minutes to do the rest.

Prepare the tofu :
Place the whole block (I used half) on a plate, cover with a second plate, and put a can of 1kg or a pot on the cover. After 15 minutes, discard the water that got out of the tofu. Let it 15 more minutes.
Cut cubes of 3 cm. Prepare a saucer with katakuriko (potato starch) or corn starch.

Fry the tofu
In a small thick bottom pan, heat 5 millimiters of oil. Coat each cube of tofu in the starch. Put them in the pan. Then turn them in turn. When you’ve done the 6 sides, it’s OK. Place the cubes on a grill covered with 1 layer of kitchen paper. Turn them too to absorb excess oil. You can keep hot a few minutes in oven-toaster at 120 degrees.

Tsuyu soup :
Bring fish flakes (I take a mix) and water to a boil. Simmer 5 minutes on low heat. Let sit 30 minutes. Add soy sauce, salt and mirin (or honey if you don’t have any) to taste, reheat together.

Pour the soup around the hot fried tofu. Garnish with negi leeks and shichimi (7 spice mix). Serve at once !
2 cubes is a very small serving. You’ll see another recipe soon…