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.

<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)


<Directions>
1.

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

2.

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

3.

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.

<Notes>

• 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)