Simmered freeze-dried tofu and vegetables

高野豆腐の煮しめ（kouya dofu no nishime)

EXPLANATION

A dish of freeze-dried tofu simmered in a sweet soup. As soon as you take a bite, the freeze-dried tofu overflows with a gentle broth.

Koya-dofu (freeze-dried tofu) is a preserved food made by freezing tofu, aging it at a low temperature, and then drying it. When dry, it is light and spongy. It is reconstituted in water and then simmered in dashi stock to add flavor.

It is filling, has a lot of protein, and contains as much calcium as milk. Koya-dofu is healthy and nutritious.

NUTRITION FACTS

132kcal Protein 7.8g Fat 4.3g Carb 16g Salt Equivalent 2.3g

MEMO

In most cases, freeze-dried tofu comes with granules of seasonings .

The freeze-dried tofu without granules of seasonings is easier to make depending on the amount of garnish. So I always season my own.

The freeze-dried tofu tends to crumble when put in water or hot water, so put it in the boiling seasoning liquid!!

INGREDIENTS(4servings)

freeze-dried tofu 50g
carrots 50g
water 300g
☆dashi stock granules 4g
☆light soy sauce 30g
☆sugar 30g
☆mirin 25g
☆sake 25g
☆salt 2g
shiitake mushrooms 70g
4green beans 40g

HOW TO COOK

➀Rehydrate freeze-dried tofu in water. It expands 6 times. Cut it into any size you like.

②Put carrots in water and boil until soft.

③Add dashi stock granules, light soy sauce, sugar, mirin, sake, salt, and bring to a boil.

④Add freeze-dried tofu and shiitake mushrooms and simmer.

⑤If there isn’t enough water at this point, add enough water to submerge the freeze-dried tofu.

⑥When the water is almost gone, add the green beans, and turn off the heat after a while.

MEMO

Other menu items of the day are hijiki rice, eggplant miso soup, boiled koya tofu, and grapefruit. The recipe for simmered koya tofu has been uploaded before, so please take a look (´³`)♡

Check out this recipe too.　⇒　Deep-fried chicken that will make you addicted

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊