{"id":11328,"date":"2021-07-14T15:31:14","date_gmt":"2021-07-14T06:31:14","guid":{"rendered":"https:\/\/suzuichi-s.co.jp\/s\/?p=11328"},"modified":"2023-02-22T23:36:29","modified_gmt":"2023-02-22T14:36:29","slug":"how-to-make-jimami-tofu-japanese-jiggly-peanut-tofu","status":"publish","type":"post","link":"https:\/\/suzuichi-s.co.jp\/s\/en\/11328\/","title":{"rendered":"How to make Jimami Tofu (Japanese Jiggly Peanut Tofu)"},"content":{"rendered":"\n<h2 class=\"is-style-section_ttl has-swl-deep-04-color has-text-color wp-block-heading\"><strong><strong>Jimami Tofu<\/strong><\/strong> is a <strong>local dish of Okinawa Prefecture<\/strong>, Japan.<\/h2>\n\n\n\n<p> Only 3 ingredients\u266a Easy to make with potato starch A chunky, rich peanut tofu.<\/p>\n\n\n\n<p> Jimami means peanuts in Okinawan dialect\ud83d\udca1 <br>The peanut flavor is concentrated and the texture is chewy! Once you try it, you&#8217;ll be hooked. <br>very tasty!\ud83d\ude0b<\/p>\n\n\n\n<h2 class=\"has-swl-deep-04-color has-text-color wp-block-heading\"><strong> How to make jimami tofu<\/strong><\/h2>\n\n\n\n<h3 class=\"has-swl-deep-04-color has-text-color wp-block-heading\"><strong> Ingredients (about 4 servings)<\/strong><\/h3>\n\n\n\n<ul>\n<li><a href=\"https:\/\/suzuichi-s.co.jp\/SHOP\/4973367000340.html\">Raw peanuts<\/a>&#8230; 100g<\/li>\n\n\n\n<li> Potato starch &#8230;30g<\/li>\n\n\n\n<li> water &#8230;300cc<\/li>\n\n\n\n<li> Pinch of salt &#8230;1 pinch (to taste)<\/li>\n\n\n\n<li> Squeezing cloth<\/li>\n<\/ul>\n\n\n\n<h3 class=\"has-swl-deep-04-color has-text-color wp-block-heading\"> Steps<\/h3>\n\n\n\n<p><strong> Preparation<\/strong><\/p>\n\n\n\n<p> Soak raw peanuts in water overnight. After soaking overnight, remove the thin skin cleanly.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"479\" height=\"640\" src=\"https:\/\/suzuichi-s.co.jp\/s\/wp-content\/uploads\/2021\/07\/1580F3DC-082D-473D-8E7F-7431BC3FF079.jpeg\" alt=\"\u30b8\u30fc\u30de\u2015\u30df\u8c46\u8150\u3000\u6c34\u306b\u4e00\u6669\u6f2c\u3051\u3066\u76ae\u3092\u5265\u3053\u3046\" class=\"wp-image-7607\" srcset=\"https:\/\/suzuichi-s.co.jp\/s\/wp-content\/uploads\/2021\/07\/1580F3DC-082D-473D-8E7F-7431BC3FF079.jpeg 479w, https:\/\/suzuichi-s.co.jp\/s\/wp-content\/uploads\/2021\/07\/1580F3DC-082D-473D-8E7F-7431BC3FF079-225x300.jpeg 225w\" sizes=\"(max-width: 479px) 100vw, 479px\" \/><figcaption class=\"wp-element-caption\"> Thinly peeled raw peanuts<\/figcaption><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>1.Put thinly peeled raw peanuts and water in a blender and run the blender for about 1 minute.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"479\" height=\"640\" src=\"https:\/\/suzuichi-s.co.jp\/s\/wp-content\/uploads\/2021\/07\/21DE722A-E1DE-4F17-8C0E-C8B96C694B77.jpeg\" alt=\"\u30b8\u30fc\u30de\u2015\u30df\u8c46\u8150\u3000\u30d4\u30fc\u30ca\u30c3\u30c4\u3092\u30df\u30ad\u30b5\u30fc\u3067\u7d30\u304b\u304f\u3059\u308b\" class=\"wp-image-7615\" srcset=\"https:\/\/suzuichi-s.co.jp\/s\/wp-content\/uploads\/2021\/07\/21DE722A-E1DE-4F17-8C0E-C8B96C694B77.jpeg 479w, https:\/\/suzuichi-s.co.jp\/s\/wp-content\/uploads\/2021\/07\/21DE722A-E1DE-4F17-8C0E-C8B96C694B77-225x300.jpeg 225w\" sizes=\"(max-width: 479px) 100vw, 479px\" \/><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>2.Strain the paste (1) through a cloth and put it in a pan.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"479\" height=\"640\" src=\"https:\/\/suzuichi-s.co.jp\/s\/wp-content\/uploads\/2021\/07\/CAE6C6B9-7249-4108-8159-52A6291D07DD.jpeg\" alt=\"\u30b8\u30fc\u30de\u2015\u30df\u8c46\u8150\u3000\u5e03\u3067\u3053\u3057\u3066\u643e\u308b\" class=\"wp-image-7616\" srcset=\"https:\/\/suzuichi-s.co.jp\/s\/wp-content\/uploads\/2021\/07\/CAE6C6B9-7249-4108-8159-52A6291D07DD.jpeg 479w, https:\/\/suzuichi-s.co.jp\/s\/wp-content\/uploads\/2021\/07\/CAE6C6B9-7249-4108-8159-52A6291D07DD-225x300.jpeg 225w\" sizes=\"(max-width: 479px) 100vw, 479px\" \/><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity is-style-default\"\/>\n\n\n\n<p>3.Add potato starch to the pot and mix until there are no lumps. Knead over low heat for 20 to 30 minutes until glossy. Transfer to a bat and remove from heat, then chill in the refrigerator to complete the dish.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"640\" height=\"479\" src=\"https:\/\/suzuichi-s.co.jp\/s\/wp-content\/uploads\/2021\/07\/7D55797A-6E99-4355-83E7-0A6D27CB261E.jpeg\" alt=\"\u30b8\u30fc\u30de\u2015\u30df\u8c46\u8150\u3000\u30bf\u30ec\u3092\u304b\u3051\u3066\u5b8c\u6210\" class=\"wp-image-7617\" srcset=\"https:\/\/suzuichi-s.co.jp\/s\/wp-content\/uploads\/2021\/07\/7D55797A-6E99-4355-83E7-0A6D27CB261E.jpeg 640w, https:\/\/suzuichi-s.co.jp\/s\/wp-content\/uploads\/2021\/07\/7D55797A-6E99-4355-83E7-0A6D27CB261E-300x225.jpeg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><figcaption class=\"wp-element-caption\"> Serve with soy sauce, wasabi, molasses, etc. as desired.<\/figcaption><\/figure>\n\n\n\n<h3 class=\"has-swl-deep-04-color has-text-color wp-block-heading\"><strong>Tips<\/strong> for making gi-marmi tofu<\/h3>\n\n\n\n<p class=\"is-style-big_icon_caution\"> Dissolve the potato starch first. If you put the tofu on the fire before it is melted, it will become lumpy.<\/p>\n\n\n\n<p class=\"is-style-big_icon_point\"> The more you knead, the tastier the tofu will be.<\/p>\n\n\n\n<p class=\"is-style-big_icon_point\"> The leftover peanuts can be used as okara (bean curd) in a variety of dishes.<\/p>\n\n\n\n<h2 class=\"has-swl-deep-04-color has-text-color wp-block-heading\"> Here are the products used to make Jimami Tofu<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/suzuichi-s.co.jp\/SHOP\/4973367000340.html\"><img decoding=\"async\" width=\"640\" height=\"640\" src=\"https:\/\/suzuichi-s.co.jp\/s\/wp-content\/uploads\/2022\/08\/2FC78E85-85CF-466F-A714-4D5AD6BBCAAA.jpeg\" alt=\"\" class=\"wp-image-10045\" srcset=\"https:\/\/suzuichi-s.co.jp\/s\/wp-content\/uploads\/2022\/08\/2FC78E85-85CF-466F-A714-4D5AD6BBCAAA.jpeg 640w, https:\/\/suzuichi-s.co.jp\/s\/wp-content\/uploads\/2022\/08\/2FC78E85-85CF-466F-A714-4D5AD6BBCAAA-300x300.jpeg 300w, https:\/\/suzuichi-s.co.jp\/s\/wp-content\/uploads\/2022\/08\/2FC78E85-85CF-466F-A714-4D5AD6BBCAAA-150x150.jpeg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><figcaption class=\"wp-element-caption\"><a href=\"https:\/\/suzuichi-s.co.jp\/SHOP\/4973367000340.html\"> Nakateyutaka (raw peanuts) [without shells]<\/a><\/figcaption><\/figure>\n\n\n\n<p> Nakateyutaka is a variety of dried, fresh peanut that is large, attractive, crisp, and suitable for a variety of dishes. Jimami Tofu becomes very rich with Japanese Chiba peanuts! <br>It can also be used in a variety of dishes.<\/p>\n\n\n\n<h2 class=\"has-swl-deep-04-color has-text-color wp-block-heading\"> Recipes using peanut leftover. Japanese okara roll.<\/h2>\n\n\n\n<p> Peanut okara left over after making jimami-tofu can be easily rearranged to make a delicious side dish&#8230; Mix peanut okara with ground chicken, soybeans, shiitake mushrooms, carrots, and shiso and roll in fried bean curd to complete the dish!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"479\" height=\"640\" src=\"https:\/\/suzuichi-s.co.jp\/s\/wp-content\/uploads\/2021\/07\/EDF33EB1-3301-47CE-96FE-C33681D5153B.jpeg\" alt=\"\u30b8\u30fc\u30de\u2015\u30df\u8c46\u8150\uff3f\u30d4\u30fc\u30ca\u30c3\u30c4\u304a\u304b\u3089\u3082\u7f8e\u5473\u3057\u304f\u98df\u3079\u3088\u3046\u3002\" class=\"wp-image-7619\" srcset=\"https:\/\/suzuichi-s.co.jp\/s\/wp-content\/uploads\/2021\/07\/EDF33EB1-3301-47CE-96FE-C33681D5153B.jpeg 479w, https:\/\/suzuichi-s.co.jp\/s\/wp-content\/uploads\/2021\/07\/EDF33EB1-3301-47CE-96FE-C33681D5153B-225x300.jpeg 225w\" sizes=\"(max-width: 479px) 100vw, 479px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Jimami Tofu is a local dish of Okinawa Prefecture, Japan. Only 3 ingredients\u266a Easy to make with potato starch  [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7618,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"swell_btn_cv_data":""},"categories":[495],"tags":[682,779,549],"_links":{"self":[{"href":"https:\/\/suzuichi-s.co.jp\/s\/wp-json\/wp\/v2\/posts\/11328"}],"collection":[{"href":"https:\/\/suzuichi-s.co.jp\/s\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/suzuichi-s.co.jp\/s\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/suzuichi-s.co.jp\/s\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/suzuichi-s.co.jp\/s\/wp-json\/wp\/v2\/comments?post=11328"}],"version-history":[{"count":0,"href":"https:\/\/suzuichi-s.co.jp\/s\/wp-json\/wp\/v2\/posts\/11328\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/suzuichi-s.co.jp\/s\/wp-json\/wp\/v2\/media\/7618"}],"wp:attachment":[{"href":"https:\/\/suzuichi-s.co.jp\/s\/wp-json\/wp\/v2\/media?parent=11328"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/suzuichi-s.co.jp\/s\/wp-json\/wp\/v2\/categories?post=11328"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/suzuichi-s.co.jp\/s\/wp-json\/wp\/v2\/tags?post=11328"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}