This video will show you how to make a tofu using soy milk and gelatin. Adding creamed corn makes the tofu really aromatic and appetizing. It is something similar to drinking Korean corn tea ;)This is NOT a dessert!Maybe you can make this on April Fools' Day, though. heheLast weekend, my darling and I were invited to a cooking school at a restaurant in Tokyo. http://cooking.gnavi.co.jp/detail/g839302/002116_g839302.htmlWe learned 3 dishes (blueberry cocktail, salt simmered pork and potatoes, and sudachi (citrus) soba. We tasted all the dishes at the end of the class. Then the chef also served us corn tofu, which was just my kind of food!!! I asked the chef what he used and he said he grated the corn in the mixer with soymilk and used gelatin to firm up. I was totally inspired by that recipe and used canned creamed corn instead and it worked out amazingly XDSo here is the recipe!!!BTW, do you go to cooking school? Me? I never paid to learn how to cook. But I was invited to many free classes in the past and they all inspired me to cook something new!!! So, I think it is nice to attend a cooking class once in a while for a change but I just can't pay for such an experience because I already have too many ideas!!!I hope my videos inspire you, too! hehe---------------------------------Corn TofuDifficulty: Very EasyTime: 10min + 1-2hrs refrigeration timeNumber of servings: 4-5Ingredients:200ml unflavored soymilk60ml canned sweet corn cream style5g (0.18oz.) unflavored gelatin2 tbsp. waterKamada Dashi Shoyu or regular soy sauceDirections:1. In a saucepan, mix soymilk and creamed corn. Put on low heat and warm them up to body temperature (do not boil). Then remove from the heat.2. Put unflavored gelatin in 2 tbsp. water and mix well (allow the gelatin to absorb the water). Microwave at 500w for 20-30sec and mix well. *Please follow the instructions on the package of your gelatin.3. Add 2. in 1. and mix well.4. Pour the mixture into pudding cups or containers of your choice and let them firm up in the fridge for 1-2hrs.5. Serve with a dash of Kamada Dashi Shoyu or regular soy sauce.レシピ（日本語）http://www.cooklabo.blogspot.jp/2012/06/blog-post_19.html---------------------------------#ochikeron #なんちゃって #JapaneseCookingTofu Cheesecakehttp://www.youtube.com/watch?v=SAcyI7tOmCsGood news!My favorite Kamada: Dashi Shoyu (鎌田: だし醤油) is available in the U.S.!!!http://www.kamadafoods.com/I used Kamada Dashi Shoyu in my other videos.http://www.youtube.com/watch?v=SxW-qgj-x1Ehttp://www.youtube.com/watch?v=2-vKQOs2poQhttp://www.youtube.com/watch?v=NvktrBRSvyQHouse Foods: Gelatin Powder (ハウス: クッキングゼリー ゼラチンパウダー)http://housefoods.jp/products/catalog/cat_1,1111,1113,1114.htmlMusic by甘茶の音楽工房初夏の車窓よりhttp://amachamusic.chagasi.com/♥FOLLOW ME HERE♥http://instagram.com/ochikeron/https://www.facebook.com/ochikeronhttps://plus.google.com/+ochikeronhttp://twitter.com/ochikeron♥My COOKBOOK available on Amazon Kindle♥http://amzn.to/2EwR3ahNO MORE hard copies... those who got one are lucky!♥More Written Recipes are on my BLOG♥http://createeathappy.blogspot.com/♥My Recipe Posts in Japanese♥http://cooklabo.blogspot.jp/http://cookpad.com/amihttp://twitter.com/alohaforever♥and of course PLEASE SUBSCRIBE♥http://www.youtube.com/user/ochikeron?sub_confirmation=1
