1 ½ cup white sesame seeds
1 cup water
¼ cup katakuriko or kuzu
Soy sauce

Seasame tofu

Goma Dofu (sesame ‘tofu’)

Puree sesame seeds and water in a blender for 5 minutes, or until is it a fine liquid. Strain in a fine sieve or 3 layers of cheesecloth. It is important to remove all the husks in order to have a silky smooth result. Wash the blender and return the sesame milk (now 1 2/3 cups) and add the starch and blend to make sure there are no lumps whatsoever.

Pour the mixture into a heavy saucepan and bring to a medium high heat, stirring with a sturdy wooden spoon. Continue stirring vigorously as the mixture starts to thicken. After 10 minutes, or when elastic bubbles start to form, take the pan off the heat and continue to stir for a few more minutes. Pour into a square mold that is dipped in water (to keep it from sticking) and force cool in a pan of cold water.

When solidified, unmold and keep in water until ready to serve. Slice into squares, top with a dab of wasabi, and serve on small individual dishes with soy sauce. It is shown here with sliced cucumber and thin sheets of kuzu mochi.

Serves 4