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. Edit

    Here are some homegrown peanuts.

  2. Edit

    Here they are raw.

  3. Edit

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

  4. Edit

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

  5. Edit

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

  6. Edit

    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. Edit

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

  8. Edit

    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. Edit

    Cut into desired sizes...

  10. Edit

    Top with grated ginger, then drizzle on the sauce.

  11. Edit

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

  12. Edit

    Here is the uno hana dish. See

  13. Edit

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

  14. Edit

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

  15. Edit

    I made uno hana using freeze-dried tofu!

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