Steps

1. Place 3 pieces of Koya Tofu in a bowl and rehydrate with water. [This is the key!] Depending on the brand, the rehydration time can vary, so check after about 10 minutes to see if the center is still firm. Rehydrating in lukewarm water will take about half the time. Using hot water can cause it to break apart, so use cold or lukewarm water.
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2. Gently squeeze out the water from the rehydrated Koya tofu and rinse it. [This is the key!] Rinsing until the water runs clear will result in Koya tofu without any bitterness.
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3. Cut the drained Koya tofu into bite-sized pieces (about 6 portions each).
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4. Trim the hard ends of the Snow Peas and remove any strings. After preparing them, store them in the refrigerator, wrapped in plastic wrap, to prevent drying.
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5. Tear 1 pack of Maitake Mushrooms into bite-sized pieces by hand. [This is the key!] Maitake mushrooms pair wonderfully with Koya tofu, creating a rich flavor.
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6. In a frying pan, combine the seasonings from [A] (400ml Dashi Broth, 1 tbsp Sugar, 2 tbsp Mirin (Sweet Rice Wine), 1.5 tbsp Light Soy Sauce) and mix well.
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7. Add the torn maitake mushrooms to the frying pan with the seasoned broth, spreading them out so they don't overlap too much. Then, arrange the cut Koya tofu on top.
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8. Add all the ingredients and heat over medium heat. Warm it until the broth is bubbling vigorously in the center.
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9. Once boiling, place a piece of kitchen paper with a hole in the center as a lid, and simmer over low to very low heat (just enough to see gentle bubbling on the surface) for 15 minutes.
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10. After 15 minutes, remove the lid.
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11. Scatter the prepared Snow Peas over the entire pot and turn off the heat.
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12. Cover with a lid and steam for 1 minute to cook the snow peas. [This is the key!] Steaming with residual heat helps maintain the crisp texture and vibrant color of the snow peas.
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13. Plate and serve.
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