｜Edamame Tofu｜Nigari Rice｜ShrimpTofu｜Steamed Clams｜Steamed Vegetables｜

Recipe by Hiroko Shimbou
		Ingredients: 1 small pack Banrai soymilk 1 oz edamame paste (cooked, pureed in a food processor and pressed through a fine sieve) Sea salt Shiso, julienne

Preparation:
【1】	Place the edamame paste in a 2 cup measuring cup. Pour in Banrai soymilk that has been chilled in refrigerator for 2 to 5 hours, stirring gently with chopsticks until the total of edamame paste and soy milk is about 4 ounces. Add the proper volume of water in the outer Banrai pot and set the white container inside. Gently pour in the edamame and soymilk mixture into the white container. With a paper towel, remove any bubbles appearing on the surface.
【2】	Cover the Banrai pot with lid, place the pot over medium-low heat, and cook for 8 minutes. After cooking, leave the pot covered for an additional 3 minutes. Do not remove lid at any time during cooking. Allow tofu to rest.
【3】	Scoop the edamame tofu into a serving plate and garnish the top with julienned shiso and a sprinkle of sea salt.
Variation: Serve the edamame tofu with virgin olive oil and sprinkle of black olive flakes*.
*Black olive flakes: Pit and mince the black olives. Spread them over a sheet pan covered with an oven resistant cookie sheet and dry-cook them in the heated oven at 250°F, for 40 minutes.

Ingredients: 3/5 cups of rice 1/3 bag of 5ml nigari package 4-4.5 oz water

Preparation:
【1】	Wash rice with water, drain, and then transfer it to an outer pot (no need to use an inner pot for this recipe).
【2】	Add water and Nigari. Let it sit for 30 minutes to 2 hours to soak.
【3】	Boil over a medium heat. When it comes to a boil, reduce the heat to low, simmer for about 10 minutes. (Control the heat to keep the water from boiling over)
【4】	Stop the heat, and let it stand for another 10 minutes.

Ingredients (for small pot): 4.4 oz soymilk 1 package 5ml nigari 4-4.5 oz water 1/5 egg white 1/2 tsp sake Pinch of salt Small quantity of corn starch Vegetable (preferably green) for garnish 1/2 tsp soy sauce Sesame oil

Preparation:
【1】	Make Banrai Tofu.
【2】	Devein shrimps and chop them up into small pieces. Add egg white, sake, and salt, and mix well.
【3】	Dust the surface of Tofu with cornstarch, and add the shrimp mix. Cook for 7 to 12 minutes.
【4】	Garnish with greens, and cover the lid 30 seconds.
【5】	Pour soy sauce and sesame oil over Shrimp Tofu.

【1】 Scrub the clamshells clean. 【2】 Pour water into an outer pot. Put clams and a tbsp of sake into an inner pot. Add a pinch of salt. 【3】 Boil for 10 to 15 minutes.     Add butter, pepper, or parsley before serving.

【1】 Pour water into an outer pot. Place any vegetables in an inner pot. 【2】 Boil for 10 to 15 minutes.