How to prepare basic Japanese style koyadofu
There are many different recipes for koyadofu in Japan as every family seems to have their own. Use this basic recipe as a starting point. We have included the definitions of some Japanese ingredients below that should help clear any questions as well as other popular recipes below.
How to make koyadofu softer - link to softer Koyadofu page
Dashi soup broth - dashi (Soup broth) is used to give koyadofu its addictive Umami flavor and is considered the foundation of Japanese cooking.
There are 2 main types of dashi and will determine if the koyadofu is vegetarian. Traditional “dashi” purchased at supermarkets in Japan often uses Katsuo flakes (dried skipjack tuna) along with kombu (seaweed). It comes in bottles or powder and is easy to use.
However, many Japanese prepare seaweed dashi by putting a square of dried Kombu in boiling water. It is very common to do when making almost any soup, or water-based stews etc. and is vegetarian. (it also comes in a powder at supermarkets, and we hope to offer it on our website shortly.) You will also see Dashi made from anchovies or dried shitake mushrooms, etc. Many cooks pride themselves on their unique dashi recipes.
Mirin - a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. In the USA Sake is readily available at most liquor stores and usually works just as well. It is like cooking wine in the west.
Basic koyadofu – use as starting point
3-4 full size pieces of Koya freeze-dried tofu (or 18-24 cubes of 1/6 cut)
400ml of dashi stock or water if dashi is not available
2 Tbsp of sugar
2 Tbsp of sake
2 Tbsp of light soy sauce
__________________
2 slices of fresh ginger (chopped) – really enhances the flavor
2 Tbsp of mirin – if desired
5-6 slices of carrot
Prepare
- Put dashi stock, sake, sugar, salt and light soy sauce in a pot. Also add carrots, ginger or any other ingredients at this point. Bring to boil.
- Add koya-Tofu in the pot and put a lid on it, then simmer on low heat for about 10 – 20 minutes. The longer the tofu simmers the softer it gets.
- Serve hot or cold. To serve cold (most common in Japan) let stand for 20 minutes till cool and then put in refrigerator for at least 2 hours. (refrigerate overnight to bring out the most umami flavor). Serve for breakfast with a bowl of rice.
