04 Tofu & Cucumber Cold Potage Shot


Preparation info

  • Difficulty


  • Serves


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About


Combine 150 g ( oz) silken tofu, 150 ml (5 fl oz) Basic Dashi Stock (or use powdered dashi), 100 ml ( fl oz) soy milk, teaspoons soy sauce and a large pinch of sea salt in a blender or food processor and blend until smooth. Chill for 30–45 minutes.

Serve in small glasses. Top with 120 g ( oz) cucumber that has been diced into 3 mm ( inch) pieces and 20 g (¾ oz) finely chopped Pickled Ginger.