Two healthy dishes using Koya Tofu: 'Shiso Pork Rolls with Koya Tofu' and 'Silky Egg Sauce Koya Tofu'. Easy to make by simply rolling and searing in a short time, yet incredibly delicious! Try this chewy Koya Tofu that pairs perfectly with rice and drinks.
Ingredients
Main Ingredients (2 servings)
- Koya Tofu 3 pieces
- Pork Belly 100g (approx. 5 slices)
- Shiso Leaves 10 leaves
- Potato Starch (for coating)
- Koya Tofu 2 pieces
- Imitation Crab Sticks 2 sticks
- 1 Beaten Egg
- Potato Starch Slurry (for thickening)
Seasonings
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Soy Sauce 1.5 tbsp
- [A] Sugar 0.5 tbsp
- [B] Water 250ml
- [B] Soy Sauce 1 tbsp
- [B] Mirin (Sweet Rice Wine) 1 tbsp
- [B] Sugar 2 tsp
- [B] Dashi Powder 1/4 tsp
Steps
- Soak Koya Tofu in water for about 3 minutes to rehydrate.
- Lightly squeeze the water out of the rehydrated Koya Tofu and cut into bite-sized pieces, about 6 portions.
- Lightly coat the surface of the cut Koya Tofu with Potato Starch.
- Heat vegetable oil in a frying pan and sear the Koya Tofu until golden brown on all sides.
- Add 250ml Water, 1 tbsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), 2 tsp Sugar, and 1/4 tsp Dashi Powder to the frying pan with the seared Koya Tofu.
- Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 5 minutes.
- After simmering for 5 minutes and the liquid has reduced, remove the Koya Tofu to a plate.
- Add the finely chopped Imitation Crab Sticks (2 sticks) to the sauce in the frying pan. If the sauce is not thick enough, add Potato Starch Slurry.
- Bring to a simmer over high heat until thickened. Pour in 1 Beaten Egg and stir quickly, then immediately turn off the heat to cook the egg with residual heat.
- Pour the finished silky egg sauce over the Koya Tofu on the plate and sprinkle with chopped green onions.
- Start preparing the Shiso Pork Rolls. Lightly squeeze the water out of another piece of Koya Tofu. (Key Tip!) Over-squeezing will make it dry.
- Cut the squeezed Koya Tofu into three equal long pieces.
- Cut 100g Pork Belly in half.
- Lightly dust the surface of the cut pork belly with Potato Starch.
- Place 10 Shiso Leaves (stems removed) upside down, place a cut piece of Koya Tofu on top, and roll it up with the pork belly.
- Heat vegetable oil in a frying pan. Place the pork roll seam-side down and sear. Once browned, flip and sear all sides.
- Once browned all over, add 1 tbsp Mirin (Sweet Rice Wine), 1.5 tbsp Soy Sauce, and 0.5 tbsp Sugar. Cook while coating the rolls with the sauce.
- When the moisture has evaporated and the sauce has coated everything, plate the dish.
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