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Koya dofu no nimono
Simmered freeze-dried tofu
Kōya-dōfu no nimono (高野豆腐の煮物): freeze-dried tofu simmered in sweet dashi
Kōya-dōfu takes its name from Mount Kōya, where monks discovered that tofu left out in the winter frost dried into light, spongy blocks that would keep for months. Rehydrated and simmered in sweet dashi, it soaks up broth like a sponge, so every bite releases a mouthful of savoury-sweet liquid. It is a regular in bento boxes, osechi and temple meals across Japan. Mirin contains alcohol but simmers away; see the note for an alcohol-free swap. The common mistake is boiling it hard, which makes it crumble; keep the pan at a lazy simmer. Chef's tip: after soaking, press each block between your palms in fresh water until the water runs clear, or it tastes faintly of the packet.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 4 kōya-dōfu (freeze-dried tofu)blocks, about 66 g
- ½ carrot (optional)cut into flower shapes or rounds
- 8 mangetout or green beans (optional)blanched
For the broth
- 1 ¾ cups kombu-shiitake dashifish-free; see the shojin dashi recipe, or soak 5 g kombu and 2 dried shiitake in water overnight
- 2 tbsp sugar
- 1 tbsp mirincontains alcohol; for alcohol-free use 1 tsp sugar per tbsp, dissolved in 1 tbsp water
- 1 tbsp light (usukuchi) soy sauce
- ¼ tsp salt
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Method
0/6 doneStep 1: Soak 4 kōya-dōfu (freeze-dried tofu) in warm water (about 122°F) for 5–10 minutes, until soft right through with no hard core.
Step 2: Press each block gently between your palms in a bowl of fresh water, refilling until the water stays clear. Squeeze lightly and cut each block into 4 pieces.
Step 3: Bring 1 ¾ cups kombu-shiitake dashi, 2 tbsp sugar, 1 tbsp mirin, 1 tbsp light (usukuchi) soy sauce and ¼ tsp salt to a simmer in a wide pan. Add the tofu and ½ carrot in a single layer.
3 minStep 4: Cover with a drop-lid and simmer over a low heat for 15 minutes, until the carrot is tender and the tofu is plump and amber.
15 minStep 5: Turn off the heat and let it cool in the broth for at least 30 minutes; it soaks up more flavour as it cools.
Step 6: Serve warm or at room temperature with a little broth and 8 mangetout or green beans.
Nutrition per serving
- Calories
- 140 kcal
- Protein
- 11 g
- Carbs
- 9 g
- Fat
- 6 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does koya dofu no nimono take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of mirin?
- Rice vinegar with ½ tsp sugar per tbsp.
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