bean curd lees

Tofu is added to this calorie-reduced shiratama. They are glutinous and firm, and are recommended for use in hot pots and soups as well as sweets.

Material ( For 2 persons )
top-grade rice flour made from non-glutinous rice	60g (2.12oz)
silken tofu	60g (2.12oz)

Shiratama" is indispensable for oshiruko (sweet red bean soup) and anmitsu (sweet bean jelly). It is nice to have plenty of it, but it is made from Uruchi rice. You may be concerned about calories and carbohydrates.

If you want to cut down on calories without reducing the amount, we recommend using tofu! Here is a recipe for "Tofu Hakudama" made with Kamishinko flour and tofu.

Calorie-reduced tofu shiratama recipe

Ingredients: Ingredients

for 2 servings (about 15 pieces). No water is needed since the water content of the tofu is used.

Kamishinko Flour 60g (2.12oz)
Silken Tofu 60g (2.12oz)

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Directions

: In a bowl, combine Kamishinko and silken tofu and mix until combined.




Roll into a ball as large as you think "this is the size of a white bean curd" and press down the center with your finger to make a hollow.



Boil in plenty of boiling water. When they start to float, pull them out with a colander and cool them in water.




Then just eat it with your favorite seasoning!

Tofu Hakudama How does it taste?

Tofu shiratama is softer and crispier than shiratama made only with Kamishinko (flour). The texture is stickier and more satisfying. The tofu flavor is only slightly noticeable.




Since the shiratama has a strong presence, it is best to use sweet bean paste or soybean paste with a strong or generous amount of sweetness. It is also delicious as an ingredient in nabe (hot pot) or miso soup, or as a snack with tsukudani (dried laver). It does not harden over time, so please make more and try it in various ways!



button https://entabe.com/click/253 What is Medical Diet "GLP-1"? Even a lazy person can do it!