Reconstitute the koya dofu in water. Squeeze out the water by pressing down with your palm, and change the water a few times halfway through.

Cut into 4-5 mm thick pieces, and squeeze out the water.

Coat both sides with katakuriko. Heat a generous amount of oil in a frying pan, and shallow-fry.

It will suck up almost all of the oil in the pan, but if there is still some left, wipe it off.

When both sides are fried, turn off the heat. Add the seasoning ingredients to the Step 3 pan.

Turn down the heat to low, and simmer so the koya tofu is coated in the sauce.

Serve with shredded cucumber (optional) on a plate.