Akita Prefecture

Tofu Castella

Tofu Castella
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  • Image provided by: “Akita Local Taste and History” (Akita Prefectural Rural Life Research Group Council)


Ingredients (easy-to-make portions)

  • Tofu 5
  • Sugar 500g
  • Egg whites 2
  • Potato starch 1/2 cups
  • Salt 1 tsp.

How to cook

  • 1. Soak the tofu in running water for one day and one night to remove the bittern (to whiten the tofu).

  • 2. Take the tofu from 1. and place it in a pot. Heat it up with water until it is about to boil. Then, put it in a bag and squeeze it (you should be able to feel a little moisture in the bag; you should not squeeze it too hard). Then, puree it.

  • 3. Add the sugar and egg whites to the pureed tofu. Add the potato starch and salt, and knead the mixture until it is smooth.

  • 4. Put the mixture into a castella pan (any pan with a thick lid is also acceptable) and slowly bake over low heat for 30 minutes. Then, turn it over and slowly bake it for another 15 minutes.

provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council)

* Recipes vary depending on the region and home.