Chilled Tofu with Umami Amazake Sauce

Chilled Tofu with Umami Amazake Sauce

Great as a summer appetizer or a side for a wholesome lunch, this dish requires no cooking and highlights the gentle sweetness of amazake balanced with umami-rich soy and vegetables.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 0

Total Time 10

Servings: 4

Course: Appetizer, Side Dish

Cuisine: Japanese

Ingredients Method Notes

Ingredients

3/4 oz japanese eggplant finely diced
3/4 oz green onion finely diced
1 oz rice-koji amazake
1 oz soy sauce
10 oz silken tofu approximately 1 pack

Method

Finely dice the eggplant and green onion into approximately 0.2 inch cubes.
In a small bowl, combine the chopped vegetables with amazake and soy sauce. Mix well.
Remove the silken tofu from the package, drain it, and place it on a plate.
Pour the amazake sauce generously over the tofu. Serve as a light starter or side.

Notes

Fermentation Tip

Rice-koji Amazake is a naturally sweet, non-alcoholic fermented rice drink packed with enzymes and nutrients. In this recipe, it acts as a natural sweetener and umami enhancer—no sugar needed.

*All “ 耀 Hikari” recipes use naturally fermented seasonings made using traditional methods. If you use machine-made seasonings, use 1.2 to 1.5 times the amount of seasoning.

Serving Notes

If you are not going to eat it right away, be sure to remove all the water from the tofu. Over time, the water released from the tofu will dilute the rice koji amazake sauce. If you prefer a richer flavor, try adding fragrant sesame oil and chopped shiso leaves.