Combine the ingredient from Step 1 into the sesame seed paste gradually and mix. Strain the mixture into a pot.
Stir the mixture as it's heated.
Once the heat goes through and begins to harden, remove from heat and transfer to a container to cool.
Serve with dashi soy sauce and wasabi. Or with soy sauce and wasabi. You could also sweeten with kuromitsu or kinako.
Story Behind this Recipe
I usually use kanten, but I made this with kudzu starch since I had a lot at hand. It turned out great with an authentic texture.
It's better to use 100% kudzu starch (without mixing in with sweet potato starch or tapioca flour). Remember to strain the mixture! It'll taste the same, but it'll have a cleaner finish. For example, the tofu in the picture was made without straining.