Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, simmered koyadofu (freeze dried tofu). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really 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.
Simmered Koyadofu (Freeze Dried Tofu) is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Simmered Koyadofu (Freeze Dried Tofu) is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have 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):
- Get 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) *
- Make ready 3 Tbsp sugar *
- Get 1 Tbsp mirin *
- Make ready 1 Tbsp soy sauce *
- Take 1 tsp salt *
- Take 1 bunch spinach (optional)
Made with freeze-dried tofu, this Simmered Koyadofu soaked in soy-dashi broth is a classic Japanese side dish to enjoy all year round. 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. 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!
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.
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. 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.
So that’s going to wrap it up with this special food simmered koyadofu (freeze dried tofu) recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
