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Koya Dofu no Fukumeni (Simmered Freeze-Dried Tofu)
Serves 2 · About 40 min (10 min of this is just letting it sit with the heat off)
Freeze-dried koya tofu soaked back to softness and filled with a sweet dashi broth. When you bite it, the broth bursts out.
① Soak the koya tofu→② Squeeze out water and cut→③ Cut the carrot→④ Simmer→⑤ Turn off the heat and let sit
What to buy
Dry goods & tofu
Vegetables
Seasonings & dry goods
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How to make it
1
Soak the koya tofu
- If the back of the package has soaking directions, follow them
- If not, lay the koya tofu in a large bowl and pour in lukewarm water (about 1 L) that feels slightly warm when you put your hand in until it is covered
- It floats, so turn it over now and then and let sit about 5 min
How to tell it's doneIt has puffed up a size bigger, and when you press it with a finger it is soft with no hard center.
2
Squeeze out water and cut
- Hold each piece between both hands and press with your palms to squeeze out the water (don't twist)
- Change the water in the bowl, soak again and press. Repeat 2–3 times until the squeezed water is no longer cloudy white
- Finally, press lightly to drain, and cut each piece into 4 on a cutting board
How to tell it's doneThe squeezed water is clear, and all pieces are cut into 4.
3
Cut the carrot
- Peel the carrot and cut into 5 mm thick rounds on a cutting board. Cut the thick pieces in half
How to tell it's doneThe carrot pieces are all about the same thickness.
4
Simmer
- Put 400 ml water, 1 tsp dashi granules, 2 tbsp sugar, 1 tbsp mirin, 2 tsp soy sauce and 1/4 tsp salt in a pot and bring to a boil on medium heat
- Lay in the koya tofu and carrot without overlapping
- Cut foil into a circle a little smaller than the pot and put it on top (a drop lid). Simmer about 15 min on low heat. Do not touch it while it simmers
How to tell it's doneThe liquid has gone down to about half of what it was, and a bamboo skewer goes into the carrot easily.
Be carefulIf it boils hard or you move it with chopsticks, the koya tofu falls apart. Leave it on low heat so only small bubbles come up.
5
Turn off the heat and let sit
- Turn off the heat and let sit with the foil on for 10 min or more (the broth soaks in as it cools)
- To serve, without pressing, gently scoop it out with a ladle, and pour the broth over too
ReadyThe koya tofu is light brown, and broth seeps out when you pick it up with chopsticks. Tasty warm or cold.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
A white hard center was left insideIt was not soaked enough in step 1. Next time, press it with your finger to check it is soft all the way to the center before moving on.
It fell apart into crumbsThe heat was too strong in step 4, or you moved it. Next time, use low heat and do not touch it while it simmers.
It smells beanyIt was not squeezed enough in step 2. Next time, keep changing the water and squeezing until no cloudy water comes out.
The flavor is weakIt did not sit long enough in step 5. Letting it sit until cool lets the flavor soak in.
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