For 4 people
For the tofu: (Basic recipe for 1 person)
125 ml soy milk
10 ml Nigari
1.5 g Hatcho Miso Powder
5 g sugar
Put the soy milk into a suitable pot (e.g., the Banrai soy milk pot) and stir in the Hatcho miso powder and sugar. Add 10 ml of nigari all at once to the soy milk while stirring continuously. Cover and cook (e.g., using the warmer under the Banrai soy milk pot).
Cooking time/temperature on an induction plate: 15-20 min at 85°C. If a flat container like a pan is used for the bain-marie, 10-15 min are sufficient. In the microwave: at 600 watts for 65 seconds or at 1000 watts for 55 seconds
For the braised pineapple:
1 Pineapple
200 g sugar
3 g Miso Pulver
1 Vanillestange
1 piece of star anise
2 pieces of allspice
1 piece of cardamom
10 cloves
1 Chili
50 g ginger
1 Tbsp Tamarind
700 ml water
Peel and quarter the pineapple. Remove the core in the middle. Caramelize the sugar in a pot and deglaze with the water. Cut the ginger and chili into thirds and add them to the pot with the other ingredients. Reduce everything by half.
Place the 4 pineapple pieces in a roasting pan so that they fit well next to each other and pour over with the liquid. Now put it in the oven at 175°C for 30-40 minutes. Baste with the own juice every 10 minutes.
Before serving, cut the pineapple into the desired size and caramelize it again in a pan with some broth.
Decoration:
Black roasted sesame seeds
Shiso cress, green
Matching products:
- Banrai Soy extract for silken tofu
- Nigari
