Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, jimami-dofu and uno hana made with homegrown peanuts. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Jimami-dofu and Uno Hana Made with Homegrown Peanuts is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Jimami-dofu and Uno Hana Made with Homegrown Peanuts is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook jimami-dofu and uno hana made with homegrown peanuts using 8 ingredients and 15 steps. Here is how you cook that.
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The ingredients needed to make Jimami-dofu and Uno Hana Made with Homegrown Peanuts:
- Prepare 200 grams Raw peanuts
- Take 60 grams Katakuriko or kudzu powder
- Take 800 ml Water
- Prepare [For the sauce:] or wasabi soy sauce
- Take 4 tbsp Japanese dashi stock
- Prepare 2 tbsp Soy sauce
- Take 2 tbsp Mirin
- Take 1 Grated ginger
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Instructions to make Jimami-dofu and Uno Hana Made with Homegrown Peanuts:
- Here are some homegrown peanuts.
- Here they are raw.
- Soak them in hot water for a while, then peel off the skins.
- Using a blender, combine the peanuts and water, then blend into a smooth liquid.
- Lay a cloth over a thick-bottomed pot, strain the liquid from Step 4, then squeeze out the excess juice.
- Add the remaining water and katakuriko to the pot, stir until even, then heat. At first, the heat should be set high, then reduced to low heat while continuously stirring. Remove from heat once the mixture reaches a paste-like consistency.
- Line a mold (I use a bento box) with a damp towel, then pour in the mixture from Step 6.
- Cover the mixture with the ends of the cloth, then chill in a cold water bath. Once it has cooled, chill in the refrigerator.
- Cut into desired sizes…
- Top with grated ginger, then drizzle on the sauce.
- Do not discard the pulp. You can make uno hana with it.
- Here is the uno hana dish. See
- With the leftover peanuts I had, I added them to some kudzu powder and made tofu from that.
- This tofu is stickier than the kind made from katakuriko slurry and it's very delicious.
- I made uno hana using freeze-dried tofu!
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