What You Need to Know
The process involves sequential water replacement with a concentrated soy sauce-mirin syrup (40-60°Bx), inducing Maillard reactions between reducing sugars and tofu proteins while preserving structural integrity through gradual moisture migration.
Creates a shelf-stable sweet with umami depth, used as both standalone delicacy and garnish for traditional desserts like zenzai.
Key Parameters
Temperature
88°C
80°C - 95°C
Time
3 hours
2 hours - 4 hours
Equipment
Donabe (earthenware pot)Otoshibuta (drop lid)Hashi (wooden chopsticks for turning)
Steps
- 1.
Kanro-dofu (Kyoto): Creates translucent, jewel-like garnish
- 2.
Mitarashi dango topping (Osaka): Provides viscosity contrast
The Science
Primary Reaction
Non-enzymatic glycosylation of tofu proteins