Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, simmered koyadofu (freeze dried tofu). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Simmered Koyadofu (Freeze Dried Tofu) is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Simmered Koyadofu (Freeze Dried Tofu) is something which I’ve loved my entire life.
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.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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):
- Take 4 pieces (about 65g) koyadofu (freeze dried tofu)
- Get 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) *
- Take 3 Tbsp sugar *
- Take 1 Tbsp mirin *
- Prepare 1 Tbsp soy sauce *
- Get 1 tsp salt *
- Take 1 bunch spinach (optional)
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. Made with freeze-dried tofu, this Simmered Koyadofu soaked in soy-dashi broth is a classic Japanese side dish to enjoy all year round. Kouya dofu is freeze dried tofu.
Steps 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.
It's a long lasting pantry staple of most Japanese households. Usually, kouya dofu is used by reconstituting it first. Trova immagini stock HD a tema Simmered Koyadofu Freezedried Bean Curd Side e milioni di altre foto, illustrazioni e contenuti vettoriali stock royalty free nella vasta raccolta di Shutterstock. Simmered Koya-dofu (freeze-dried bean curd) as a side dish in Japan. Watch video Koya-dofu Freeze-Dried tofu Vegan.
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