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Koya tofu ｜ Yu you's recipe transcription

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Ingredients

Koya-tofu : 3-4 sheets
water : 2cup
Granule bonito broth : 2 tsp
salt : 1/2 teaspoon
Liquor : 1.5 tbsp
sugar : 4 tbsp
Light soy sauce : 1 tbsp and 1/2 tbsp
sweet sake : 1 tbsp and 1/2 tbsp
onion : 1 small
Koya tofu (cooked for original bowl) : 1-2 pieces
Koya tofu soup stock (for finishing the original bowl) : 200-250cc
Dark soy sauce (for finishing the original bowl) : 1 tablespoon
Mirin (for finishing the original bowl) : 1 tablespoon

Time required

25minutes

Procedure

1) Return Koya tofu 00:41
(Minimum 10 minutes) Wash the Koya-dofu soaked in water as if squeezing it, and after squeezing the water, cut it into 4 equal parts.
2) Season Koya tofu 01:18
Put water and Koya tofu in a tapper (vessel) that can be used in a microwave oven, dissolve the granulated bonito broth, and heat in a microwave oven at 500w for 4 minutes without a lid. Take it out of the microwave once, add salt, sake, sugar, light soy sauce, and mirin, heat it at 500w for 5 minutes, leave it until it cools, and let it soak in the taste.
3) Make an original bowl 02:31
Put sliced onions in a frying pan, tear the Koya tofu by hand, add the soup stock, and heat it. When the onions are cooked and tasting, add dark soy sauce or mirin.
4) Melt the egg 03:31
First, pour the beaten egg into the center of the frying pan (leave a little), and shake the frying pan to cook the egg. When the eggs have hardened, pour the remaining eggs on the outside and cover with a lid to finish.

Point

Koya-dofu should be washed by changing the water several times until the water becomes less turbid.
When mixing seasonings, shake the container to dissolve it so that you can cook without breaking the tofu.
If the taste of the original bowl is light, add dark soy sauce and mirin to adjust the taste.
You can add Japanese pepper or egg yolk to the original bowl if you like.
The time required counts only how to make Koya tofu. Cooling time is not included.