Chickpea Tofu

Directions

1. 1
   Grind the white sesame seeds with a mortar and pestle or similar utensil.
2. 2
   Pulverize the chickpeas into a smooth paste with a mortar and pestle or similar utensil, then strain through a sieve.
3. 3
   Combine the sesame seeds, katakuriko, dashi soup stock and salt in a pot, and mix well.
4. 4
   Heat over low heat, and mix with a wooden spoon or similar utensil.
5. 5
   After stirring for about 20 minutes, it should start to harden into a thick paste.
6. 6
   Add the chickpeas from Step 3 and combine until even.
7. 7
   Lightly dampen the inside of a container, and pour in the mixture.
8. 8
   Wet your hands to even out the surface.
9. 9
   Place the container in ice water, and chill to harden (or, place in the refrigerator after it cools to the touch).
10. 10
    Remove from the container, wet a knife, and cut into desired serving sizes.
11. 11
    Try it with wasabi and soy sauce.