Sakekasu Amazake Tofu Cream Matcha Soba
The smooth, creamy tofu carries the sweet, fruity sake fragrance perfectly and the sour shiso umeboshi offers a refreshing contrast. Please try this summer dish creation yourself!
- Tofu Cream
250g firm tofu
4 Tbsp sakekasu (@swissyamasake)
6 Tbsp amazake (@swissyamasake
1/2 tsp soy sauce
pinch of salt
200g matcha soba noodles
2 red shiso pickled umeboshi, pulled apart
1 Tbsp shiso furikake
1 tsp roasted sesame seeds
- Blend tofu cream ingredients well until smooth.
- Boil noodles for 4 minutes, rinse under cold water.
- Arrange noodles with tofu cream on a plate.
- Place toppings on top. Enjoy!