Koya Dofu (Freeze-Dried Tofu)
Kristy Alpert is a travel, food, and lifestyle journalist.
by Akiko Ohashi
Ingredients
- 4 dried shiitake mushrooms
- 4 packaged, freeze-dried tofu pieces
- 15 grams (½ ounce) kombu (dried sea kelp)
- 3-4 grams (¼ cup) bonito flakes
- 10 small shishito peppers
- 66 grams (6 tablespoons) sugar
- 1 tablespoon soy sauce
- 1 tablespoon sake
- Pinch of salt
Preparation
1. Soak shiitake mushrooms in 237 ml (1 cup) of water for 30-45 minutes, then remove the mushrooms and reserve the liquid.
2. Dip the freeze-dried tofu in water just until soft, and gently wring out like a sponge.
3. Prepare dashi broth: Pour the reserved mushroom liquid into a small saucepan and add 473 ml (2 cups) water and the kombu. Place over low heat and bring to a simmer. Immediately remove the kombu and stir in the bonito flakes. Return to a simmer, then remove from heat and strain through a filter into a clean pan; discard the solids.
4. Add the freeze dried tofu, shiitake mushrooms, shishito peppers, sugar, soy sauce, sake, and salt. Simmer on low heat for 30 minutes.
5. Serve as a soup or slice the tofu into strips and arrange on a plate.
Kristy Alpert
Kristy Alpert is a travel, food, and lifestyle journalist. She was a food writer and restaurant critic in Dallas, Texas, prior to moving to Germany. She now travels the globe in search of captivating stories and remarkable recipes. Her work has appeared in Food & Wine, Esquire, Men’s Health, American Way, Refinery29, The New York Daily News, Modern Luxury, and more. Despite her appreciation for German cuisine, she would give anything for a legit street taco.
Photo credit: Sunny Norton
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