All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Koyadofu no fukumeni / freeze-dried tofu simmered in light broth

Koyadofu freeze-dried tofu releases the broth in your mouth as you bite in. The softly flavored little squares may seem bland, but this dish is a nice, refreshing addition for change of pace when paired with strongly flavored dishes or ingredients.


2 koyadofu freeze-dried tofu

For broth
200 cc dashi
1 1/2 tsp usukuchi soy sauce
1 tsp sake
1 tsp mirin 
1/8 tsp rice vinegar (not in photo)


Soak koyadofu in warm water for 10 minutes or so until soft.


When soft, rinse in clean water, gently squeeze out water, and cut into four.


In a pot, put dashi, usukuchi soy sauce, sake, mirin, rice vinegar and koyadofu, place otoshibuta drop-cover directly on top, and cook on medium heat for 5-7 minutes.

Let cool in broth.
Keep refrigerated, and heat up before serving.

  • This is especially good as part of nishime or takiawase where individual ingredients are cooked separately and served in the same bowl.
  • It takes on flavor slowly while soaking in broth. Prepare this a few days ahead (on Dec 30th to serve as part of the New Year's Day osechi meal).
(Last updated: May 1, 2017)

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