Jimami-dofu and Uno Hana Made with Homegrown Peanuts

Jimami-dofu and Uno Hana Made with Homegrown Peanuts

Recipe by Tadacchi



4 servings
  1. 200 grams Raw peanuts
  2. 60 grams Katakuriko or kudzu powder
  3. 800 ml Water
  4. [For the sauce:] or wasabi soy sauce
  5. 4 tbsp Japanese dashi stock
  6. 2 tbsp Soy sauce
  7. 2 tbsp Mirin
  8. 1 Grated ginger


  1. Change

    Here are some homegrown peanuts.

  2. Change

    Here they are raw.

  3. Change

    Soak them in hot water for a while, then peel off the skins.

  4. Change

    Using a blender, combine the peanuts and water, then blend into a smooth liquid.

  5. Change

    Lay a cloth over a thick-bottomed pot, strain the liquid from Step 4, then squeeze out the excess juice.

  6. Change

    Add the remaining water and katakuriko to the pot, stir until even, then heat. At first, the heat should be set high, then reduced to low heat while continuously stirring. Remove from heat once the mixture reaches a paste-like consistency.

  7. Change

    Line a mold (I use a bento box) with a damp towel, then pour in the mixture from Step 6.

  8. Change

    Cover the mixture with the ends of the cloth, then chill in a cold water bath. Once it has cooled, chill in the refrigerator.

  9. Change

    Cut into desired sizes...

  10. Change

    Top with grated ginger, then drizzle on the sauce.

  11. Change

    Do not discard the pulp. You can make uno hana with it.

  12. Change

    Here is the uno hana dish. See

  13. Change

    With the leftover peanuts I had, I added them to some kudzu powder and made tofu from that.

  14. Change

    This tofu is stickier than the kind made from katakuriko slurry and it's very delicious.

  15. Change

    I made uno hana using freeze-dried tofu!

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