Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, simmered koyadofu (freeze dried tofu). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Simmered Koyadofu (Freeze Dried Tofu) is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Simmered Koyadofu (Freeze Dried Tofu) is something which I have loved my whole life. They are nice and they look wonderful.
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. The eating of frozen tofu spread from Mt.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook simmered koyadofu (freeze dried tofu) using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Simmered Koyadofu (Freeze Dried Tofu):
- Take 4 pieces (about 65g) koyadofu (freeze dried tofu)
- Get 600 ml niboshi dashi (soak niboshi in water before cooking overnight) *
- Take 2 g katsuobushi/dried bonito flakes (put it in a tea bag) *
- Get 3 Tbsp sugar *
- Make ready 1 Tbsp mirin *
- Prepare 1 Tbsp soy sauce *
- Take 1 tsp salt *
- Get 1 bunch spinach (optional)
Koyadofu (高野豆腐) or freeze-dried tofu is a common pantry staple you can always find in the Japanese kitchen. When you're running out of fresh ingredients or desperately need one more dish to round up a meal, you can always reach out to Koyadofu! Japanese freeze-dried tofu, dashi, sake, mirin, soy sauce, sugar, salt, wheat glutens in the shape of flowers, shiitake mushrooms, green beans, peel of yuzu citron. Koyadofu is one of the Japanese cooking ingredients from old times.
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.
Japanese freeze-dried tofu, dashi, sake, mirin, soy sauce, sugar, salt, wheat glutens in the shape of flowers, shiitake mushrooms, green beans, peel of yuzu citron. Koyadofu is one of the Japanese cooking ingredients from old times. It's like a tender sponge having the flavor of the soy beans. Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese) also known as Shimi-dofu, Kori-dofu, or Koyasan-dofu is frozen-dried tofu, a Japanese pantry staple and an important ingredient in Buddhist vegetarian cookery. It is made of soy, coagulants, and baking soda.
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