Oboro Dofu

Gently heat the 1000 grams of soy milk in a thick-bottomed pot over medium-low heat until it reaches approximately 75-80°C. Do not boil the soy milk. Remove from heat.

In a small bowl, combine the 18 grams of nigari solution with 50 grams of water and stir thoroughly to dilute the nigari solution evenly.

Slowly pour the diluted nigari solution into the warm soy milk, stirring very gently with a large spoon or spatula for about 10-15 seconds to distribute it. Avoid vigorous stirring, which can break up the delicate curds.