Simmered Koya Dofu
Ingredients
- 600 mldashi stock (clear)
- 2 tbspWhite sugar (powdered)
- 2 tbspmirin
- 1 tbspsoy sauce
- 1 pcCarrot (sliced)
- 100 gSnow peas (trimmed)
- 4 pcKoya Dofu (Freeze-dried tofu) (freeze-dried)
Method
Spongy tofu blocks that release a warm umami broth with every bite. The texture is supple, almost elastic, with an amber juice soaking through every fiber.
- 1
Submerge the dried tofu in a large volume of lukewarm water for 10 minutes. The tofu should double in size and become completely soft to the touch, with no hard spots in the center.
- 2
Gently squeeze the tofu between your palms to expel water like a sponge, without tearing it. Cut each block into four even squares. Slice the carrot into 5mm rounds.
- 3
In a sauté pan, combine the dashi broth, sugar, mirin, and soy sauce. Bring to a boil to dissolve the sugar crystals.
- 4
Place the tofu cubes and carrots into the liquid. Reduce heat and simmer uncovered until the liquid is reduced by half. The tofu should be saturated with broth and look glossy.
Frequently asked questions
How do you get this dish right?
- Use an 'otoshibuta' (a smaller lid placed directly on the food) so the tofu stays submerged and absorbs the broth evenly.
- Don't squeeze the tofu too hard after rehydration; you might break its honeycomb structure.
How long does this dish keep?
Keeps for 3 days in the refrigerator in its cooking broth. Better the next day after infusing thoroughly.
