Japanese cuisine · Vegetable Dishes

Koya Dofu Simmered in Dashi

Freeze-dried tofu that soaks up sweet, light dashi and releases the broth with every bite.

Ingredients · for 4 servings

• 8 pieces koya dofu (freeze-dried tofu, about 130 g)
• 600 ml dashi
• 3 tbsp mirin
• 2 tbsp sugar
• 2 tbsp light soy sauce
• 1 tsp salt
• 100 g snow peas
• 1 carrot

Instructions

1. Soak the koya dofu in plenty of 50 °C warm water for 10 min. until spongy soft, then gently press between your palms and rinse twice in clear water.
2. Press each piece lightly and halve diagonally once so you get equal-sized triangles.
3. Cut the carrot into 5 mm thick slices and trim the snow peas, pulling off the strings.
4. Bring dashi, mirin, sugar, salt and light soy sauce to a boil in a wide pot — the light soy sauce keeps the broth clear and the tofu pale.
5. Add the tofu and carrot, lay a cut piece of parchment directly on the surface and simmer over low heat for 15 min. until the tofu is plump and fully soaked; add the snow peas for the last 3 min.
6. Arrange tofu, carrot and snow peas in small bowls, ladle over a little broth and serve lukewarm or chilled.