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 no nishime?

koya dofu = koya tofu = freeze dried tofu

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.

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.

Before using freeze-dried tofu, soak it in lukewarm water to rehydrate it. Recently, there are products on the market that do not require this step.

When simmered, freeze-dried tofu expands six times in size.

Freeze-dried tofu tends to lose its shape if heated in water or hot water before adding seasonings. Make sure to place the freeze-dried tofu in boiling seasoning liquid.

What is fukumeni?

“Fukumeni” refers to a cooking method in which ingredients are simmered over low heat in plenty of broth, allowing the flavor to seep into the ingredients thoroughly.

Since the dish makes use of the natural flavor of the ingredients, the broth is often light in flavor.

The difference with “nishime” is the amount of broth left over when it’s done.

While fukumeni leaves the broth behind, ni-shime is cooked until all the broth is gone.

Ingredients that are suitable for ni-shime include ganmodoki, freeze-dried tofu, and dried shiitake mushrooms.

NUTRITION FACTS of Simmered koya dofu (freeze dried tofu)

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

INGREDIENTS for Simmered koya dofu (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

Simmered koya dofu (freeze dried tofu) COOKING INSTRUCTIONS

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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