240 cc kobu-dashi (small piece kombu kelp soaked in 240 cc water)
30 g kuzuko arrowroot starch
2 tbsp tahini
Soy sauce, wasabi (not in photo)
In a pot, put kobudashi and kuzuko, and mix well.
Add tahini, mix well, and turn heat to medium low.
Wet teacups/molds with water, and spoon in mixture.
Empty gomadofu on plate, and serve with wasabi and soy sauce diluted with equal part (or more) water.
- This is usually made in a large rectangular mold and cut in squares when served at temples/temple vegan food restaurants.
- Stirring sesame mixture for some time after it has thickened makes gomadofu supple and shiny at the end.