*Soymilk and Nigari are sold separately
Purchase Soymilk here
Banrai Nigari Liquid For Your Tofu-making
If you want to make fresh tofu, you will need both Banrai Nigari Liquid as well as Banrai Soymilk (sold separately). Nigari is a mineral-rich residual liquid that remains after salt is extracted from sea water, and it plays as a natural coagulator in making authentic fresh tofu. A bag of Banrai Nigari Liquid contains eight individual packets that makes it convenient to measure the ratio when making tofu along with Banrai Soymilk.
A packet of Banrai Nigari is good for 1/2 cup (125 ml) of Banrai Soymilk to make fresh tofu - which means you will need eight packets of Banrai Nigari for a whole pack (1000 ml) of Banrai Soymilk.
Making Fresh Tofu at Home using a Donabe
Banrai Nigari is an essential ingredient to make fresh tofu in a donabe. You can make a large amount of tofu to serve as a communal style, or use a small, individual-sized donabe for your breakfast. Here are the suggestions for different size of doanbe.
How to Make Homemade Tofu
Here are the basic instructions of making fresh tofu with Banrai Soymilk and Banrai Nigari Liquid.
(For an individual size)
- Combine 1/2 cup (125 ml) chilled Banrai Soymilk with 1 packet of Banrai Nigari in an individual-size donabe (for example, Donabe Egg Baker, or Petite Donabe). Stir gently about 10 times. Set over medium-low to low heat.
- Once the soymilk is very hot (about 180 - 185F/ 80 - 85C degrees) but before the center starts simmering (about 3 - 5 minutes), turn off the heat. Meanwhile, stir gently a couple of times to make sure the even heat distribution.
- Cover with lid and let it sit for 10 - 15 minutes. Enjoy with your choice of condiments.
(For a larger size - 2 cups/ 500 ml or more)
- Heat the soymilk in a donabe over medium heat.
- Once the soymilk is almost simmering (about 180 - 185F/ 80 - 85C degrees), turn off the heat and quickly stir in the nigari liquid.
- Cover with lid (for a cool/ cold environment, cover with a foil under the lid to make sure the extra-tight seal) and let it sit for 20 - 30 minutes.
- Gently scoop with a serving spoon into individual bowls at the table. Enjoy with your choice of condiments.
Mrs. Donabe's Recipe Suggestions
Soymilk Porridge with Turnips
Homemade Silky Tofu
Black Cod Hot Pot in Saikyo Miso & Soymilk Broth
Cold Udon with Sesame Soymilk Sauce
Soymilk Tan Tan Nabe