For 4 people
For the tofu: (Basic recipe for 1 person)
125 ml soy milk
10 ml Nigari
1,5 g Wasabi Pulver
Put the soy milk into a suitable pot (e.g., the Banrai soy milk pot) and stir in the wasabi powder. 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 shrimp ceviche:
16 large shrimp
1 lime
Flat-leaf parsley (chopped)
some chili (finely chopped)
Calamansi Vinegar
salt, pepper
Grated ginger
Togarashi spice
Remove the shrimp from the shell, remove the vein, and cut into small pieces.
Put salt, pepper, chili, ginger, and Kalamansi vinegar into a bowl. Add the zest and juice of one lime and let everything steep for 5 minutes.
Now pour the broth (so-called tiger milk) over the shrimp and let it steep for another 5 minutes. Before serving, drain the broth and taste again.
For the broccoli:
16 stalks of wild broccoli
vegetable oil
Salt, pepper Heat some oil in a pan and sear the broccoli on all sides. Season with salt
For the kaffir lime mayonnaise:
50 ml milk
Approx. 200 ml vegetable oil
Kaffir lime powder
50 ml Kaffir lime vinegar
2 Tl Honig
salt, pepper
Pour the milk with the kaffir lime powder and the vinegar into a tall measuring cup. Slowly add the oil and blend it in with an immersion blender until a thick mayonnaise forms. Season with salt and pepper.
Decoration:
Shiso cress, red
Umeboshi Sesame Seeds
Matching products:
- Banrai Soy Extract for Silken Tofu
- Nigari
