Igisu Dofu Red Algae and Soy Terrine
Quick answer
- Active time
- 47 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Igisu, a fine reddish-brown seaweed also called egonori, is dissolved in dashi with raw soy flour and left to cool, and it sets into a springy block with no gelling agent added.
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On the Hiroshima coast it is a summer side dish: the block is cut into squares and topped with a sweet-sour white miso dressing, shiso, and myoga.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「伝えたい残したい ひろしま県の味料理集」（ひろしま食育・健康づくり実行委員会） · Checked: 2026-08-11
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