All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Tomorokoshi-dofu / corn tofu

A creamy, panna cotta-like delight for summer.


(2-3 servings)

200 cc kobu dashi (water + 5-8 cm kombu kelp)
1 fresh ear of corn (or 40 g pureed corn)
1 tbsp white sesame paste
20 g kuzuko arrowroot starch

For sauce
50-100 cc katsuo or katsuo kobu dashi
Usukuchi soy sauce (not in photo)
Salt (not in photo)

Soak kombu in water for at least 30 minutes.


Remove corn husk, wrap with plastic film and microwave for 5 minutes.

Remove kernels and put in a food processor.

Add some kobu dashi, and process until pureed.


In a shallow pot, put corn puree, remaining kobu dashi, sesame paste and kuzu, and stir constantly with spatula on medium-low to low heat for 10-15 minutes until slightly thick.

Reduce heat to low, continue stirring until thick, for another 5-10 minutes.


Pour into molds and refrigerate until set, about 1 hour.


Make sauce. Add a tiny amount of usukuchi soy sauce to dashi (several drops per 50 cc dashi), and taste. The saltiness of osuimono would be good. Add more soy sauce or salt if necessary.


Remove corn tofu from molds by placing molds upside down on plates, and shake.

Put a small amount of wasabi on top, pour sauce, and serve.

  • If refrigerating for a longer time, cover molds to prevent the surface from drying.
  • Match with dishes that have a crunchy or crispy texture for contrast. 
  • Corn tofu in the photo on top is garnished with kuko no mi goji berries. Soak goji berries in sake for 5-10 minutes before use.

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