What You Need to Know
Steam heat (100°C) causes partial denaturation of soy proteins (glycinin and β-conglycinin) without disrupting the water-trapping gel structure formed during coagulation. Bamboo's porous structure regulates moisture transfer.
Creates a warm, silken texture ideal for absorbing delicate sauces while maintaining structural integrity.
Key Parameters
Temperature
100°C
95°C - 105°C
Time
10 minutes
5 minutes - 15 minutes
Equipment
Take mushi bamboo steamerUnbleached muslin linerKongou-dake bamboo lid
Steps
- 1.
Yudofu (Kyoto): Prevents curd disintegration in hot broth
- 2.
Chawanmushi (Edo period): Creates layered texture with egg custard
The Science
Primary Reaction
Protein denaturation