Go Back
Print Recipe

Tokoroten / ところてん

Next in my Japanese Summer Noodle Series is Tokoroten. These refreshing, fun jelly noodles are extremely unique and refreshing!
Prep Time5 minutes
Cook Time5 minutes
Refrigeration Time2 hours
Total Time2 hours 10 minutes
Course: Main Course
Cuisine: Japanese
Keyword: japanese summer noodles, tokoroten
Servings: 2

Ingredients

  • 2 c water
  • 1.5 tsp kanten (agar agar)
  • sesame seeds
  • kizami nori or aonori
  • karashi

Nihaizu (sauce)

  • 2 tbsp soy sauce usukuchi or regular
  • 2 tbsp rice vinegar

Instructions

  • In a pot (not heated), add the kanten or agar agar.
  • Add a little bit of water and mix very well. Keep adding the water little by little and mixing until the agar is completely dissolved.
  • Once the agar is dissolved in the water, turn on the heat and bring to a boil, while stirring constantly.
  • Reduce the heat to a simmer and simmer for 2 minutes, while stirring constantly.
  • Remove from the heat and place in a flat rectangular container to cool. Refrigerate for 2 hours to solidify the jelly.
  • In a small bowl, combine the soy sauce and rice vinegar for the nihaizu (sauce).
  • Once solidified, pop the jelly out of the container and cut into chunks that will fit into your tokoroten noodle press.
  • Make the noodles using your press, directly pressing them into your serving bowls. If you don't have a press, you can cut the noodles by hand.
  • Pour on the sauces over the noodles, add your toppings, and enjoy!

Notes

Recipe by Sylvia Wakana (http://sylviawakana.com)