Go-dofu with Sesame Soy Sauce
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Go-dofu is an Arita specialty from Saga that sets soy milk with kudzu starch and gelatin rather than the nigari used for ordinary tofu.
Read more
Soy milk and dairy milk heat together, a smooth kudzu slurry thickens them with constant stirring, and the mixture chills into glossy blocks that are soft like pudding yet distinctly elastic. A savory sauce of dashi, soy sauce, and ground sesame is spooned over each portion, with yuzu peel or tender sansho leaves as a fragrant finish. Several local origin stories describe an Arita tofu maker or restaurant cook learning a kudzu-set soybean method from Chinese residents in Nagasaki in the early twentieth century. The blocks are usually a side dish, but brown sugar syrup and kinako turn them into dessert, while frying and miso soup provide other uses.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Sprinkle the powdered gelatin evenly over 60 ml cold water and leave undisturbed for 5 to 10 minutes to bloom fully.
- 2Prep
Whisk 40 g water gradually into the kudzu starch until lump-free.
Combine soy milk and milk in a heavy pot and strain the kudzu slurry into them through a fine sieve.
- 3Control
Set over medium-low heat and scrape the bottom and corners continuously with a wooden spatula.
Cook 12 to 15 minutes, until about 90°C and thick enough to hold a brief spatula trail, then mix in the salt.
- 4Control
Reduce to the lowest heat, add the bloomed gelatin, and dissolve completely for 1 minute.
Do not boil. Turn off the heat, pour into a water-rinsed mold, and level the surface.
- 5Control
Once slightly cooled, cover and refrigerate at least 3 hours to set through the center.
Mix the dashi, soy sauce, and ground sesame into the dressing and keep chilled.
- 6Finish
Run a wet knife around the mold, release the go-dofu, and cut into four portions.
Place one on each plate, spoon over sesame soy sauce, and finish with yuzu peel or tender sansho leaves.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Kudzu slurry thickens soy milk and milk near 90°C.
- Finish cue
- Place one on each plate, spoon over sesame soy sauce, and finish with yuzu peel or tender sansho leaves.
- Avoid this
- Do not boil.
- Storage and reheating
- Dissolve over the lowest heat, mold immediately, and keep the milk-based finished dish refrigerated.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
35min, 11 ingredients
Category median
22min, 7 ingredients
Based on 261 recipes
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