Kōya Dōfu ‘Tamago Toji’

Name: How to cook Kōya Dōfu ‘Tamago Toji’ - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Kōya Dōfu ‘Tamago Toji’

‘Kōya Dōfu’ is freeze-dried Tofu, originated in the mid 16th century in Japan. It is still a very popular food. It looks like a hard dried sponge. You need to soak it in warm water before use. ‘Tamago Toji’ is a Japanese cooking method to bind the ingredients with Egg. This is a very simple dish that I love to eat with freshly cooked Rice.

Ingredient

Food ration :

4 servings

1/2 cup

Peas *Today I used Frozen Peas

Eggs *whisked

400 ml

Dashi Stock *OR 400ml Water and 1 teaspoon Dashi Powder

1 tablespoon

Sake (Rice Wine)

1/2 teaspoon

Salt

2 tablespoons

Sugar

1 tablespoon

Soy Sauce

Cooking instructions

* Step 1

You should soften the Dry Kōya Dōfu according to the instruction on the package, but the common method is soaking them in warm water. Place warm water in a baking dish or something similar, place Dry Kōya Dōfu, and allow to soak for 5 to 10 minutes or until soft.

* Step 2

Once softened, gently press them to remove excess water. Cut into the size that is easy to eat.

* Step 3

Place the Soup ingredients in a large saucepan OR frying pan. Saltiness and sweetness of the soup depend on your taste, but traditionally Kōya Dōfu is seasoned fairly sweet.

* Step 4

Bring the Soup to the simmer. Add Kōya Dōfu to the simmering soup, in a single layer if possible, bring back to the simmer, and cook for 5 minutes. Add Peas, bring back to simmer again, and cook for 5 more more minutes OR until Peas are cooked.