A classic Japanese side dish made with freeze-dried tofu soaked in soy-dashi broth. Can be prepared ahead and served chilled, hot, or at room temperature.
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Adapted from a video by Just One Cookbook
How to Make Simmered Koyadofu (Recipe) 高野豆腐の煮物の作り方 (レシピ)
SaltUse kosher or sea salt; use half if using table salt½ tsp
Snow peas5
Steps
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1
Soak 5 pieces of koyadofu in hot water for about 10 minutes to allow them to expand.
2
While the koyadofu soaks, pour 2.5 cups of kombu dashi into a pot and add 2 tablespoons of mirin and 4 tablespoons of sugar.
3
Add 1 tablespoon of soy sauce and 0.5 teaspoon of salt, mix together, and slowly bring to a boil.
4
Rinse the expanded koyadofu under clean water.
5
Squeeze out the cloudy water from inside each piece of koyadofu by pressing firmly. Rinse each piece thoroughly under clean water.
6
Cut each koyadofu piece into 6 square pieces. Once the dashi-soy broth reaches a boil, add the koyadofu pieces.
7
Simmer on medium-low heat for about 10 minutes, placing an otoshibuta (drop lid) on top of the koyadofu.
8
As simmering is nearly complete, prepare the snow peas by removing the tough strings. Add them to the saucepan and cook for 1-2 minutes.
9
Transfer the koyadofu, snow peas, and broth to a glass container. Stack the koyadofu neatly so it absorbs the broth evenly. Serve hot, at room temperature, or chilled after refrigerating for a few hours or overnight.
10
Place the koyadofu, snow peas, and broth in a bowl to serve.
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