1. Heat 1L of soy milk to 80 degrees in a large pot. Meanwhile put Nigari in a microwave-safe small bowl and add water. Microwave for about 10 seconds to dissolve nigari. Set aside. Once the temperature of the soymilk reaches 80 degrees, remove it from heat.
2. Add the nigari (coagulant) mixture to the soy milk. Stir gently 2 or 3 times (no more) and let it sit for about 20 mins.
3. Line a tofu press mold with a clean cotton napkin(cloth) and set it over a plate or in the kitchen sink. Transfer the tofu mixture into a mold lined with a cloth. Fold the fabric and put weight down on the top of tofu mixture to press out the liquid. Keep it there for about 20 to 30 mins.
4. Remove the tofu from the mold and soak in the clean water for about 1h to mask the bitter taste of nigari.
Serve as it is, or in a miso soup, or any other...!
1. Rinse chicken in cold water and drain. Marinate chicken chunks in a mixture of "A" for 30 mins to 1h.
2. Mix "B" in a small bowl. Set aside. Drain excess liquid of chicken, and flour all chicken pieces with "B" until they are evenly covered with the powder mix.
3. Make sauce : In another bowl, add all ingredient "C" and mix well and set aside.
4. Heat some of oil in a wok or frying-pan and heat it over medium/high heat. Check the oil is ready to fry by dipping a small piece of chicken in the oil. It will float to the surface if it's hot enough. Fry the chicken chunks for about 7-8 minutes over high heat or until no longer pink. Transfer them to a plate lined with paper towels to drain the excess oil.
5. Increase heat to high and fry them again for another a few minutes until chicken are golden brown or crunchy outside.
6. Cook sauce : Heat 1 tbsp oil in a wok or frying-pan and pour the prepared sauce "C" into the pan. Simmer the sauce over medium-low heat until it starts to boil. Put the fried chicken into the sauce and gently mix.
120g brown sugar or more (100g if you prefer not so sweet)
1. Wash azuki beans and drain. Set aside.
2. Put the washed azuki to the pressure cooker and add enough water to cover the azuki. Bring it to a boil. Simmer for 1 to 2 minutes, then drain in a colander.
3. Transfer the boiled azuki back to the pressure cooker and add 640mL of water.
4. Cover and lock the pressure cooker, and turn the heat to high. When the pressure builds up, turn the heat down to lowest-heat and cook at high pressure for about 15 minutes. Turn off the heat and let the pressure come down naturally.
5. Remove the lid and add sugar and salt. Simmer for about 10 to 15 minutes (or more) until thickened, stirring occasionally. Turn off the heat.
If you don't use it all at once, you can store it in the freezer for up to 2 months. Split them to small balls and wrap each anko ball in plastic wrap. Store in a Ziploc Freezer bag.