Steps

1. Place Dried Tofu Blocks (Koya Tofu) 4 pieces in a bowl, add enough water to cover, and soak for over 5 minutes until softened. (Key Tip!) Even tofu blocks that don't require rehydration will gain a better texture and flavor when soaked.
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2. In a separate bowl, combine 300ml Water, 1 tbsp Light Soy Sauce, 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Mirin (Sweet Rice Wine), and 1 tsp Reduced Sodium Dashi Granules (Hondashi). Mix well to create the broth. (Key Tip!) Reduced sodium dashi granules are ideal for enhancing umami while reducing salt. You can use regular Hondashi with the same amount.
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3. Trim the roots from 1 pack (100g) Shimeji Mushrooms and break them into bite-sized pieces. (Key Tip!) While maitake or eryngii mushrooms can be substituted, enoki mushrooms have a too firm texture; shimeji or maitake are recommended.
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4. Cut 150g Pork Belly into bite-sized pieces. (Key Tip!) Pork belly is suitable for braising as it doesn't easily become tough when cooked. Using pre-sliced pork belly can be more economical.
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5. Squeeze out the water thoroughly from the softened dried tofu blocks. (Key Tip!) Squeezing out the water well allows the tofu to become sponge-like and absorb the broth effectively.
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6. Cut the squeezed dried tofu blocks into bite-sized pieces (9 pieces per block is recommended).
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7. Heat a frying pan over low to medium heat and add a small amount of oil.
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8. Add the cut pork belly to the frying pan and stir-fry briefly until it changes color.
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9. Once the pork is cooked through, season with a pinch of salt and mix well.
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10. Add the broken-up shimeji mushrooms and cook until they become tender. (Key Tip!) Removing moisture from the ingredients before simmering helps to draw out more umami into the broth.
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11. Add the cut dried tofu blocks and stir briefly to coat them with the flavors.
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12. Pour in the prepared broth and bring to a boil.
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13. Once boiling, reduce the heat to low, cover the pan, and simmer for 5 minutes. (Key Tip!) This step allows the dried tofu blocks to absorb the flavors thoroughly.
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14. After 5 minutes, remove the lid, increase the heat to medium, and reduce the liquid while spooning it over the tofu.
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15. When the liquid has reduced and the simmering sound changes from bubbling to a sputtering, like frying, turn off the heat. (Key Tip!) Reducing the liquid concentrates the flavors, creating a rich and well-defined taste.
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16. Transfer to a serving dish and garnish with chopped green onions (scallions) as desired. Enjoy!
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