INGREDIENTS (serves 2-3) －Tofu－ 300g soybean 2800ml soft water* 15 -20ml nigari (or lemon juice) + 50ml water** * If you're not sure if your tap water is hard or soft, you can just use distilled water. It might be a bit overkill but it's probably easier than searching specifically for soft water. ** Add more nigari or lemon juice if necessary －Sukiyaki Sauce－ 100ml sake 100ml mirin 100ml soy sauce 30g granulated sugar －Vegetables－ You can use any vegetables you like. Here'are the ones I used this time green onion Chinese cabbage shiitake mushroom carrot thread konjac very thin, marbled beef slices INSTRUCTIONS -Tofu- 1. Soak the soybeans in water(1200ml). The soaking time depends on the water temperature. Summer: 25°C/77°F 10 hours Spring, Autumn: 15°C/59°F 20 hours Winter: 5°C/41°F 30 hours 2. Blend the soybeans and water in a mixer to make namago. (Namago is the Japanese word for that specific blended mixture of soybeans and water). 3. Boil 1600ml water in a large pan or pot and add the namago and stir for about 10 minutes. Make sure not to burn the namago at the bottom of the pan. 4. Turn off the heat and strain the namago with a filter cloth to get soy milk. The leftover is called okara and it's very healthy. I normally use it for making cookies. 5. Mix 20ml nigari (or lemon juice) and 50ml water together to make the coagulant for the soy milk. ("Your coagulant is a substance that will curdle the soy milk. You can use acid, like lemon juice or vinegar, or salt. Nigari, which is magnesium chloride, is popular in Japan, and calcium chloride is popular in North America." -huffingtonpost) 6. Heat up the soy milk and keep the temperature at 75°C. Add the nigari-water and stir gently. Do NOT mix too much. Turn off the heat and leave it for about 10 minutes. 7. While resting the soy milk, prepare a container for shaping the tofu. You can make holes in the bottom of a paper drink carton or tupperware, or y