[Barley Roasted Tofu with Kudzu Sauce] Recipe

Hello everyone.

For the first time, I am sharing a recipe in this article.

This dish is a slight arrangement of sesame tofu and soba manju.

The fragrant aroma of barley flour (hattaiko) evokes the early summer when barley ears ripen.

It is surprisingly easy to make, so please use it as an extra dish this summer.

Steps

① Combine all ingredients in a bowl and mix well with a whisk. Adjust the salt to taste.

Prepare a mold or container such as a tray or tupperware and wet it with water.

② Strain the mixture through a sieve into a small pot, heat over medium, and stir constantly from the bottom with a spatula.

③ When it starts to bubble and the powders are fully cooked, pour into the prepared container and cool by placing it in a bowl or tray with ice water.

④ Once well chilled, cut into your preferred shape, plate, and serve with wasabi soy sauce, soba sauce, or kudzu sauce.

*If you eat it freshly cooled on the same day, you can enjoy its chewy and smooth texture.

If you have leftovers, they will harden in the refrigerator, but if you coat them with flour and fry until the surface is crispy, you can enjoy a different texture.

Actually, I personally prefer it fried.

I haven't tried it yet, but
if you use brown sugar syrup or kinako instead of sauce, it might make a delicious dessert.

If anyone tries it, I would love to hear your feedback.

I will continue to share recipes from time to time, so please look forward to them.