Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, simmered koyadofu (freeze dried tofu). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Made with freeze-dried tofu, this Simmered Koyadofu soaked in soy-dashi broth is a classic Japanese side dish to enjoy all year round. You can prepare ahead of time and serve it chilled, hot, or room temperature. Koyadofu (高野豆腐) or freeze-dried tofu is a common pantry staple you can always find in the Japanese kitchen.
Simmered Koyadofu (Freeze Dried Tofu) is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Simmered Koyadofu (Freeze Dried Tofu) is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have simmered koyadofu (freeze dried tofu) using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Simmered Koyadofu (Freeze Dried Tofu):
- Prepare 4 pieces (about 65g) koyadofu (freeze dried tofu)
- Make ready 600 ml niboshi dashi (soak niboshi in water before cooking overnight) *
- Make ready 2 g katsuobushi/dried bonito flakes (put it in a tea bag) *
- Make ready 3 Tbsp sugar *
- Make ready 1 Tbsp mirin *
- Make ready 1 Tbsp soy sauce *
- Make ready 1 tsp salt *
- Make ready 1 bunch spinach (optional)
Once rehydrated, it has a spongy texture and soaks up whatever soup or sauce it is placed in. Made with freeze-dried tofu, this Simmered Koyadofu soaked in soy-dashi broth is a classic Japanese side dish to enjoy all year round. You can prepare ahead of time and serve it chilled, hot, or room temperature. Koyadofu (高野豆腐) or freeze-dried tofu is a common pantry staple you can.
Instructions to make Simmered Koyadofu (Freeze Dried Tofu):
- Put the * ingredients in a medium-sized pot and bring to a simmer, then turn the heat to medium. Put koyadofu in it, and simmer until a little liquid is left (for 10 ~ 15 minutes).
- Top with spinach to finish. ※ optional
- ★ For your reference: Use the perfect size pot (or pan) when you place koyadofu, otherwise they can loose their shapes.
Koyadofu no Age-ni (Deep-Fried and Simmered Koyadofu) Recipe. Koyadofu no fukumeni / freeze-dried tofu simmered in light broth Koyadofu freeze-dried tofu releases the broth in your mouth as you bite in. The softly flavored little squares may seem bland, but this dish is a nice, refreshing addition for change of pace when paired with strongly flavored dishes or ingredients. Season lightly to start with, adding a little more at a time, then the finished dish will be just right!. Each "~" indicates a missing or incomplete value.
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