Sukiyaki (Homemade Tofu)

Be a good boy Mushroom Farm Shiitake Mushroom I got lots of mushrooms! Okay. Let’s go. soft water My uncle’s garden Carrot Green Onion Chinese Cabbage Hey guys. This time, I’m going to make sukiyaki
with homemade tofu. Sukiyaki is a really popular pot dish in winter
in Japan. And homemade tofu is so much better than store
bought and it’s pretty easy to make so if you get a chance, please give it a try. First, let the soybeans soak in water for
about half a day. The soaking time depends on the water temperature. You can see the details in the description. Then blend it to make namago. Add the namago to boiling water and stir for
about 10 minutes. While stirring, make sure the namago doesn’t
burn on the bottom of the pan. Then, strain the namago with a filter cloth
to get soy milk. The leftover is called okara. It’s very healthy so I normally keep it. Next, prepare nigari to curdle the soy milk. You can also use lemon juice. Heat up the soy milk and keep the temperature
at 75°C. Add the nigari and stir gently. Leave it for about 15 minutes. While resting the soy milk, prepare a container
for shaping the tofu. This is actually a shaper for sushi, but you
can use whatever you want. For example, you can make holes on the bottom
of a milk carton, or you can just use your filter cloth and tie it up tightly to shape
the tofu. Then soak the tofu in cold water for about
30 minutes. Cut it into pieces. If you don’t have a torch you can grill
it, or you can just leave it as it is. Now, prepare your vegetables. Let’s make the sauce. Add sake and mirin, and boil it. Then add sugar and soy sauce, and let the
sugar melt. Now, it’s all set. Melt the beef fat and cook the green onion
in the sukiyaki pot to add flavor to the sauce. Then add the sauce and cook the tofu, mushroom,
and konjac. Finally, place everything else. Normally sukiyaki is eaten together with family
or friends, so please enjoy a sukiyaki party! So I actually created a website thanks to
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