From Master Japanese Chef Masahiro Kasahara, a comforting recipe for simmered Koya Tofu. Adding a little extra touch creates a deeply flavorful and satisfying dish. Try this nostalgic and profoundly delicious dish where the dashi broth soaks deeply into the Koya Tofu.
Ingredients
Main Ingredients (3-4 servings)
- Koya Tofu 4 pieces
- Dried Shiitake Mushrooms 5 pieces
- Chikuwa (Fish Cake) 4 pieces
Seasonings
- [A] Dashi Broth 600cc
- [A] Shiitake Soaking Liquid 100cc (diluted with water by half)
- [A] Soy Sauce 3 tbsp
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Sugar 2 tbsp
Steps
- Place 4 pieces of Koya Tofu in a bowl and pour in lukewarm water until just covered, enough to be handled by hand.
- Soak the dried shiitake mushrooms in plenty of cold water and refrigerate for about 1 day.
- Cut 4 pieces of Chikuwa (Fish Cake) into bite-sized pieces.
- Gently squeeze the water out of the softened Koya Tofu with both hands.
- Cut the Koya Tofu in half. You can also cut it into bite-sized pieces if preferred. This is the key! Smaller pieces increase the surface area, allowing flavors to penetrate faster.
- Add 600cc of Dashi Broth and 100cc of diluted Shiitake Soaking Liquid to a pot.
- Once the simmering liquid boils, add the prepared Koya Tofu and the cut dried shiitake mushrooms.
- After simmering for 20 minutes, add the cut Chikuwa (Fish Cake) and simmer for another 5 minutes. This is the key! Chikuwa can become mushy if overcooked, so keep the simmering time short.
- Turn off the heat.
- Serve in bowls. It's ready!
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