|Koya Tofu soaked with kelp and mushroom broth|
|... here comes.. this is how frozen tofu looks like... its color changed slightly to yellow...|
|Defrosted... Tofu still contains a lot of water. So, apply pressure on Tofu to drain excess water. The texture is almost like sponge. This process reduces Nigari in Tofu to bring out "protein" flavor of Tofu.|
|It shrank tremendously at the end. Cut it into bite size.|
In a pot, bring the following to boil:
veggie stock (made of kelp and dried shitake mushroom),
soy sauce, just a right amount to turn color of broth into slightly brown,
sake, a bit less than soy sauce,
A key of this recipe is to use salt to adjust its flavor
Simplicity in its flavor helps me appreciate natural flavor of each ingredient...
Simmer Koya Tofu in a pot with the above ingredients in low-heat ~slow-cooking~, and let Tofu soak up wonderful flavor and aroma of the soup.
|Served with shitake mushroom and sesonal veggies.|
Thank you for reading my blog!
One day, One recipe!!
Have a nice day!!!