Shio-koji and Tofu Sauce
Shio-koji adds umami to the smooth taste of tofu and rich flavor of sesame. The tang of lemon juice gives an exquisite balance to this sauce.
Photographed by Keiko Baba
Beans & Tofu
- 150 g kinugoshi-tofuNote
Soft tofu. Moist, with a smooth texture. Good to eat raw.
- 4 tbsp shio-koji (store-bought)Note
A fermented mixture of koji mold, salt and water.
- 6 tbsp ground sesame seed (white)
- 2 rounded tsp sugar
- 3-4 tbsp lemon, kabosu or sudachi citron juiceNote
sudachi:A Japanese citrus fruit used as flavoring agent. Has strong acidity and distinctive fragrance. It is about 3 cm in diameter, 30-40 g, and round. Kabosu:A citrus fruit. It is round and about 100-150 g. Pulp is yellow-white, very juicy and sour.
Place the tofu on a heat-resistant plate and cover with plastic wrap. Microwave (600 W) for one minute and wrap in a paper towel to drain.
Mix the tofu, shio-koji, ground sesame, sugar and lemon juice, using an electric mixer, until smooth.