Name: 絹ごし豆腐の作り方 + 味付けと甘味の工夫 (How to Make Silken Tofu + Savory & Sweet Twists !)
Uploaded: 2021-01-14T10:01:44.000Z
Duration: 7 min 18 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

So listen, if you hate tofu but you do have an open mind,

then I believe this video could be the cure.

程度の副詞

And if you just hate tofu, then this could be your grave.

So today, I'm gonna show you how to make silken tofu from scratch.

And also, two recipes using that tofu: one sweet and one savory.

Well simply because homemade tofu just tastes better

than the thing you can buy in supermarkets.

not something that would smack you in the face.

There is a Japanese tale illustrating that story very well and, if you're good,

Soak one cup of dried soybeans in three cups of water overnight.

You can find those beans in most Asian grocery stores

Once it's done, divide that in two portions.

Blitz each one with two cups of boiling water until it's very smooth.

Place the whole thing in a pot, and cook it for about 10 minutes.

Stir it constantly otherwise the bottom will burn

And now use a cheesecloth, also known as a pressing sack,

or you can also use a cotton fabric t-shirt to get all the liquid out.

Just press the sack as firmly as you can.

and then half a teaspoon of one of those chemicals.

Then you've got gypsum, which is calcium sulfate.

And then you've got epsom salt, which is I believe magnesium sulfate.

I'm sure you can find at least one of those but if you can't,

and clearly you are dragging your feet somewhere,

It's not gonna be as good, but it will work.

Transfer hot soy milk to another heatproof container

It's gonna set up slowly in that container

Let it set at room temperature for about 30 minutes,

and then wrap it up with cling film and let it chill completely

So that's basically it, you've got yourself a good amount of silken tofu

I can feel you're not completely convinced

So once upon a time, in a very far away land,

there was this one chef, this very famous chef

and as he was climbing his way to the Michelin stars,

he got invited by one of his former masters to his temple.

Of course, Yoshihiro was very excited about all this

'cuz he knew he was gonna be treated to a feast!

Yet his master served him a simple, beautiful dish

which is nothing but you know, silken tofu in hot seasoned water.

Of course Yoshihiro was a bit disappointed at first.

He couldn't wrap his head around the dish.

"Why master, is there any reason or any lesson behind this dish?"

And so Yoshihiro tasted it and he found it delicious

yet subtle and fresh and delicate and mild.

So as I told you, I like to keep my silken tofu minimal,

but if you wanna add more flavors, then this savory version is for you.

then I pour some soy sauce, a few green onions,

chili flakes, and Sichuan pepper chili oil.

So that's for the savory one and now, the sweet one.

Again, make a few incisions in the silken tofu,

then pour some maple syrup, a few crushed almonds,

some shavings of chocolate, and some finely chopped mint leaves.

The tofu is delicate and soft, very silky, very light,

I hope you enjoyed this recipe, and if you did,

give it a like, thumbs up, and share that over your social media.

You know the deal, spread it like butter!

I can only encourage you to make this recipe

'cuz, as always, making food instead of just cooking it

is very rewarding, very satisfying for the soul

Tofu seems to be quite controversial so, if you dislike it,

like profoundly, or if you just love it so much,

then I would love to hear about you in the comments.

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絹ごし豆腐の作り方 + 味付けと甘味の工夫 (How to Make Silken Tofu + Savory & Sweet Twists !)

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episode

subtle

controversial