Mitarashi Koya Dofu

Name: Mitarashi Koya Dofu
Yield: 2 servings
Cuisine: American
Ingredients: 3 blocks Koya dofu; 2 tbsp Sugar; 200 ml Milk; 2 tbsp * Sugar; 2 tsp * Soy sauce; 2 tsp * Katakuriko; 100 ml * Water; 1 Kinako

cookpad.japan @cookpad_jp

While my kids love scrambled eggs stewed in dashi broth, I came up with this thinking that koya dofu is also a relatively mild tasting ingredient that can also be used as a snack.

To prevent lumps from forming in the mitarashi-an sauce, be sure to remove it once from the microwave. Stir it up before returning it to the microwave. Recipe by Pico@puchibi

While my kids love scrambled eggs stewed in dashi broth, I came up with this thinking that koya dofu is also a relatively mild tasting ingredient that can also be used as a snack.

To prevent lumps from forming in the mitarashi-an sauce, be sure to remove it once from the microwave. Stir it up before returning it to the microwave. Recipe by Pico@puchibi

cookpad.japan @cookpad_jp

While my kids love scrambled eggs stewed in dashi broth, I came up with this thinking that koya dofu is also a relatively mild tasting ingredient that can also be used as a snack.

To prevent lumps from forming in the mitarashi-an sauce, be sure to remove it once from the microwave. Stir it up before returning it to the microwave. Recipe by Pico@puchibi

While my kids love scrambled eggs stewed in dashi broth, I came up with this thinking that koya dofu is also a relatively mild tasting ingredient that can also be used as a snack.

To prevent lumps from forming in the mitarashi-an sauce, be sure to remove it once from the microwave. Stir it up before returning it to the microwave. Recipe by Pico@puchibi

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Ingredients

2 servings

3blocks Koya dofu
2 tbspSugar
200 mlMilk
2 tbsp* Sugar
2 tsp* Soy sauce
2 tsp* Katakuriko
100 ml* Water
1Kinako

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Steps

1

Soak the koya dofu in lukewarm water to reconstitute, squeeze out the moisture, then cut into desired sizes.
2

Put the sugar and milk into a sauce pan, add the koya dofu, bring to a boil, turn off heat, then allow to cool.
3

To make the mitarashi-an sauce: Put the * ingredients into a heat-resistant dish, then microwave for 30 seconds to 1 minute. Remove from the microwave, stir, then return to the microwave until it thickens.
4

Lightly squeeze the chilled koya dofu, then pour on the mitarashi-an sauce. Sprinkle with kinako to taste.