Ingredients for Simmered koya tofu
- Shiitake soup stock --- 300 ml
- Sugar --- 2 table spoon
- Salt --- 2 pinch
- Soy source --- 1 table spoon
- Mirin --- 2 table spoon
- Sake --- 2 table spoon
- Snap pea (Boiled with salt) --- 8
- Fronzen Tofu (Koya tofu, Kori tofu) --- 4
- Simmered shiitake --- 4
Remove the tofu from the freezer, defrost the tofu at room temperature and wash the tofu with water.
Place the tofu on your hand and let the water out of the tofu.
Please be careful do not crush the tofu.
Cut the tofu into bite-sized pieces
2. Simmer the tofu
Simmer the tofu on low heat with the prepared seasoning.
Put a piece of aluminum foil directly on the tofu to cover the tofu entirely.
The purpose of the Otoshibuta (drop lid) is "Keep the shape of food" and "To soak the taste of the soup evenly in the food"