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The name Koya-tofu is come from
Mount Koya where tofu was frozen in the winter snows and thawed. It
is famous for being part of the Buddhist monk's diet on Koya temple.
the process of freezing and thawing produces if characteristic
texture.
Ingredients
- dried Koya-tofu - 2 piece
- dried shiitake mushrooms - 8
For the soup
- usukuchi soy sauce - 1 tbsp
- bonito stock or instant dashi
and kombu - 400ml/14fl oz
- mirin - 2 tbsp
- sake - 4½ tsp
- salt - 1/3 tsp
Method
- Soak the dried Koya-tofu in
tepid water for 30 minutes and press out the water. Soak the
dried shiitake mushrooms in cold water for 20 minutes.
- Place a small saucer on top to
keep the mushrooms submerged, then drain it and remove the
stems.
- Boil the stock and add the
seasoning ingredients for the soup, then add the Koya-tofu and
cover with a piece of foil (smaller than the pan) on the surface
of the liquid and simmer 5-6 minutes.
- Remove the foil and add
shiitake mushrooms and simmer for another 12-13 minutes. Leave
the ingredients to cool in the soup.
- Cut the Koya-tofu into pieces
and arrange in a shallow bowl with the shiitake mushrooms. Serve
warm or cold but not chilled. Serves 4.
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