Shrinp Tofu

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


  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.

Edamame Tofu

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


  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.