Simmered Koyadofu (Freeze Dried Tofu). 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.
Share all people, cooking is indeed something which is quite soft. Besides they are indeed happy cooking and have will cooking that is very good, they are also creative in processing each dish so that it becomes dish delectable. But there are those who cannot skillfully cook, so they must ask and see recipes that are easy to follow.
Before long, koyadofu was prized for its high nutritional content.
Its only ingredient is the soybean.
The proteins and fats of soy are readily absorbed from.
You can cook Simmered Koyadofu (Freeze Dried Tofu) use 8 ingredients and 3 the steps. Here guides how you mix it.
The main ingredient Simmered Koyadofu (Freeze Dried Tofu) as follows:
- Provide 4 pieces of (about 65g) koyadofu (freeze dried tofu).
- You need 600 ml of niboshi dashi (soak niboshi in water before cooking overnight) *.
- Provide 2 g of katsuobushi/dried bonito flakes (put it in a tea bag) *.
- Provide 3 Tbsp of sugar *.
- You need 1 Tbsp of mirin *.
- You need 1 Tbsp of soy sauce *.
- Prepare 1 tsp of salt *.
- Prepare 1 of bunch spinach (optional).
Kouya dofu is freeze dried tofu. It's a long lasting pantry staple of most Japanese households. Usually, kouya dofu is used by reconstituting it first. For the batter below, koyadofu freeze-dried tofu along with ground okara soybean pulp are added to partially replace wheat flour and lower net carbs.
Steps 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's fat content contributes to a rich taste, while at the same time grating the freeze-dried tofu makes the batter light and airy. 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. Freezing tofu removes excess moisture, making the tofu more able to soak up marinades or sauces in a stir-fry dish.