Igisu Dofu Red Algae and Soy Terrine

Quick answer

Total time: 47 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

Igisu dofu is a coastal Hiroshima side dish that dissolves dried igisu red algae in dashi, thickens it with raw soy flour, and chills it firm without a separate setting agent.

Also called egonori, igisu is a fine reddish-brown seaweed whose natural gelling components take shape like agar after heating and cooling. The soaked algae is squeezed, simmered until fully dispersed in stock, and combined with soy flour first blended smoothly into a separate portion of cold dashi. Continuous stirring keeps the soy mixture from scorching during its short final cook. It is poured into a mold, chilled until cleanly sliceable, and served in squares with sweet-sour white miso, shiso, and myoga. The springy seaweed, nutty soybean flavor, and bright sauce made it suitable for summer meals and family gatherings around Obon and local festivals.

Ingredients

servings

IngredientAmountUnit

dried igisu red algae12 gg

dashi stock for algae600 mlml

raw soy flour80 gg

dashi stock for soy flour160 mlml

shiso leaves4 leafleaf

myoga ginger buds2 piecepiece

white miso30 gg

rice vinegar15 mlml

sugar12 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Soak 12g dried igisu in plenty of cold water for 20 minutes.

Swish and rinse through two or three changes of water, drain in a fine sieve, and squeeze firmly by hand.
2

Control

Put the igisu and 600ml dashi in a pan over medium heat.

Once simmering, lower the heat and stir for about 7 minutes, breaking up strands until the algae is thoroughly dissolved.
3

Step

Place 160ml cold dashi in a large bowl and whisk in 80g raw soy flour gradually until smooth.

Pour this slurry into the pan in a thin stream while stirring continuously.
4

Heat

Keep the heat low and cook for at least 2 minutes, scraping the bottom and corners so the soy flour cooks fully.

Immediately pour into a water-rinsed square mold, level the surface, and let excess heat escape.
5

Control

Cover and chill the mold for at least 2 hours.

Mix 30g white miso, 15ml rice vinegar, and 12g sugar; finely shred the shiso and thinly slice the myoga.
6

Finish

Release the chilled igisu dofu around the edge with a thin knife and invert onto a plate.

Cut 12 pieces with a wet knife, divide among four plates, and serve with the miso dressing, shiso, and myoga.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Naturally set with igisu and soy flour
Finish cue: Release the chilled igisu dofu around the edge with a thin knife and invert onto a plate.