Grated Koya Tofu and Shiitake Fried and Simmered
Grated Koya (freeze-dried) tofu is like Okara (ingredient made during the making of Tofu process)!
Grated Koya Tofu and Shiitake Fried and Simmered
Grated Koya (freeze-dried) tofu is like Okara (ingredient made during the making of Tofu process)!
“Okara” is soy pulp or tofu dregs. Japanese people like Okara dish.
Grated Koya is almost like Okara! Dried Shiitake, Grated Koya (freeze-dried) tofu, Dried Daikon & Carrot Strip Mix, kombu, dried bonito flakes are used.
Sun-dried foods are good for the hearth. Dried carrot is brighter than raw color, so it is useful for improving the color of the dish the same as edamame.
( 4 servings )
- Dried shiitake mushrooms
- 2
- Dried Daikon & Carrot Strip Mix
- 10g
- Onion (minced)
- 1/8 ( 30g )
- Edamame ( frozen ) With skin peeled
- 25g
- Salad oil
- 1/2 tbsp
- Koya tofu
- 1 ( 20g )
- Koya: freeze-dried; tofu: grated
- Kombu kelp
- 2.5g
- Ground pork
- 50g
- Dried bonito flakes
- 2.5g
- Beaten egg
- 1
- Seasoning A
- Broth -
- 100ml
- from reconstituted shiitake and kombu kelp -
- Mirin -
- 1 tbsp
- Salt -
- 1/4 tsp
- Light soy sauce ( shiro-dashi ) -
- 1 tbsp
Grate Koya tofu.
Reconstitute the shiitake, kombu kelp, Dried Daikon & Carrot Strip Mix with water and cut into bite-size pieces.
Heat salad oil in the frying pan, and stir-fry the onion.
When the onion gets soft, add the ground meat. When the meat turns brown, add the Step 2 ingredients, dried bonito flakes and stir-fry.
Add Seasoning A, the edamame and cook on high heat. Mix until the juices evaporate.
Mix in the beaten egg.