Chef Abe Hiroki, EN Japanese Brasserie, Recipe, Chef's Recipes, Soy Milk, Soybeans, Soya Bean, How To Make Soy Milk
What
Recipe for Soy Milk from chef Abe Hiroki of EN Japanese Brasserie in New York, NY.
Who
Abe Hiroki is the executive chef of EN Japanese Brasserie in New York’s West Village.
Why
He’s using seasonal ingredients and modern techniques in his home-style washoku cooking.
Chef Abe Hiroki | Recipes
June 15, 2012
Soy Milk
Recipe courtesy of chef Abe Hiroki of EN Japanese Brasserie
Ingredients
- 1 lb dried soybeans
Directions
1) Place soybeans in a very large bowl.
2) Add enough water so that the ratio of water to soybeans is 2 to 1; let soy beans soak overnight at room temperature.
3) Drain soybeans.
4) Working in batches, transfer soybeans to a blender.
5) Add enough water so that the ratio of water to soybeans is 1 to 1; blend until smooth.
6) Transfer pureed soybeans to a large bowl.
7) Repeat process with remaining soybeans and water.
8) Place 6 1/2 cups water in a large saucepan and bring to a boil over high heat.
9) Stir in soybean mixture using a kibera or a wooden spoon.
10) Bring mixture to a simmer and immediately remove from heat.
11) Line a fine mesh sieve set over a large bowl with cheesecloth.
12) Pour soy bean mixture into lined sieve; let stand until cooled.
13) Squeeze remaining soy milk through cheesecloth; discard cheesecloth and any remaining solids.
Recipes
Buy Ingredients
Soybeans
A species of legume native to East Asia.
EN Japanese Brasserie - New York, NY
Photographs courtesy of EN Japanese Brasserie
Recommended By
- Chef Koji Hagihara (Hakata Tonton in New York, NY)
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- Chef Kerry Simon (Simon at Palms Place, Cathouse in Las Vegas, NV and LA Market, and Simon LA in Los Angeles, CA)
- Chef Dany Bolduc (Reservoir in Montreal, QC)
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- Rick Smith and Hiroko Furukawa (Sakaya Sake in New York, NY)
West Village
Japanese
435 Hudson Street
New York NY 10014
T: 212.647.9196 (make a reservation)
Website:
Hours:
Mon - Fri: 12pm - 2:30pm
Sat - Sun: 11am - 2:30pm
Sun - Thu: 5:30pm - 10:30pm
Fri - Sat: 5:30pm - 11:30pm
