Koya dofu fukumeni (Simmered freeze dried tofu)

Koya dofu fukumeni (高野豆腐の含め煮）

🍲What kind of dish is Koya dofu fukumeni (Simmered freeze dried tofu) ?

Koya dofu, koya tofu, and freeze-dried tofu are all synonyms.

This dish is made by simmering Koya Tofu in a sweet broth composed of soy sauce, sugar, mirin, and dashi.

Its dry, spongy structure has an extremely strong ability to hold broth. With one bite, the umami and gentle sweetness of the dashi ooze out from the plump, puffed tofu fibers.

🍚What is Koya Tofu?

Koya Tofu is a traditional Japanese preserved food made by freezing tofu, maturing it at low temperatures, removing the moisture, and then drying it.

🥢The difference between Fukumeni and Nishime

Fukumeni and Nishime dishes are often confused with each other.

See below for the characteristics of each.

🌿 Fukumeni (Simmering Method)

• It is a method where ingredients are simmered in a light, plentiful broth to enhance their original flavor, allowing the seasoning to seep deeply into the ingredients.
• After cooking, the ingredients are left submerged in the broth to cool and fully absorb the flavor.

🌰 Nishime (Simmering Method)

• Nishime is a similar method, but it differs from Fukumeni in that the broth is simmered until almost all of it is gone (highly reduced).

💪 Nutritional Value of Koya Tofu

Koya Tofu is an extremely healthy ingredient.

Nutritional Feature	Details
Texture & Expansion	Light and spongy when dried, it expands significantly when rehydrated, developing a unique, chewy texture.
High Protein, Low Calorie	It is high in protein yet low in calories.
High Calcium	Its calcium content rivals that of milk.
Satiety	It is suitable for dieting because it quickly makes you feel full.

As a result, it is a nutritionally balanced food that has long been a favorite in Japanese households.

🍳 Tips for Cooking Koya Tofu

1. Preparation
   • Before use, soak it in lukewarm water to fully absorb moisture and return it to its plump state.
   • Expansion Rate: When absorbing moisture, Koya Tofu expands to approximately 6 times its dry size.
   • Note: Recently, easy-to-use products that do not require soaking are also available.
2. Flavor Adjustment
   • Commercially available Koya Tofu often comes with granulated seasonings.
   • However, for more subtle flavor adjustments, it is recommended to choose plain Koya Tofu without seasonings and season it yourself based on the amount of other ingredients in your simmered dish.
3. Rule for Simmering
   • Always place Koya Tofu into a boiling seasoned liquid!
   • Koya Tofu tends to lose its shape when heated in unsalted hot or cold water. This is due to the excessive action of the swelling and softening agent (potassium carbonate) found in Koya Tofu. The salt contained in condiments like soy sauce inhibits the action of this agent and tightens the food’s texture, helping it hold its shape.

📉NUTRITION FACTS : Koya dofu fukumeni (Simmered freeze dried tofu)

• 618 Calories
• Protein 41.0 g
• Total Fat 23.5 g
• Total Carbohydrates 64.0 g
• Sodium 8.7 g

✨INGREDIENTS: Koya dofu fukumeni (Simmered freeze dried tofu) (4SERVINGS)

• Koya tofu (freeze-dried tofu) 4 pieces 68g
• Carrots 50g
• Shiitake mushrooms 70g
• 4 Green beans 40g
• Water 500g
• ☆Dashi stock granules 5g
• ☆Sugar 30g
• ☆Light soy sauce 30g
• ☆Mirin 25g
• ☆Sake 25g
• ☆Salt 1g

🍵How to make Koya dofu fukumeni (Simmered freeze dried tofu)

1. Rehydrate freeze-dried tofu in water. It expands 6 times. Cut it into any size you like.
2. Put carrots in water and boil until soft.
3. Add dashi stock granules, light soy sauce, sugar, mirin, sake, salt, and bring to a boil.
4. Add freeze-dried tofu and shiitake mushrooms and simmer.
5. If there isn’t enough water at this point, add enough water to submerge the freeze-dried tofu.
6. When the liquid has reduced by half, add the green beans.
7. Wait for 1 minute and then turn off the heat.

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