Boil the edamame in salted water and remove the beans from the pods. Weight out 50 g. Add a tiny bit of salt to the dashi stock and add to the edamame.
Place the dashi stock and edamame into a blender and blend. I personally think it tastes best when some of the texture of the edamame is left.
Place 30 g kudzu flour into a large bowl.
Add 2-3 tablespoons of the edamame dashi stock from Step 2 to the bowl and mix until the clumps of flour disappear.
Please make sure the flour has dissolved completely.
Once completely dissolved, add the rest of the dashi stock and mix.
Lightly cover with plastic wrap and microwave at 600W for 1 1/2 minutes. Remove from the microwave. At this point it is still not really firm.
Stir Step 7 very well and then microwave uncovered at 600W for 1 minute. Remove from the microwave. The edges have slowly started to harden.
Stir Step 8 very well and microwave uncovered again for 1 minute at 600W. Remove from the microwave. The edges have almost completely hardened.
Stir Step 9 very well. It will look like this.
Lastly, microwave for 30-60 seconds at 600W while keeping an eye on its condition. Remove from the microwave and stir.
It will still be hot, so while it's cooling, line bowls with wide openings with plastic wrap.
Pour the cooked bean mixture from Step 11 into the wrap-lined bowls and close the plastic wrap. Place into your preferred cup, dish, etc. and wait until it hardens.
I made 3 adult servings and 2 child servings using these ingredient amounts. Leave them in the refrigerator to chill and harden.
Arrange on a dish and decorate with edamame if possible. Enjoy with mentsuyu or salt. They also taste delicious plain.
Story Behind this Recipe
I often make chilled sesame tofu, so I decided to try making it with edamame.
When pouring into the plastic wrap, (since I'm clumsy. I put it in wide-mouthed bowls, but if you leave it there it will spread out too much as it hardens, so It's best to transfer it into smaller dishes to finish hardening it.