Kōya Dōfu ‘Tamago Toji’

Name: Kōya Dōfu ‘Tamago Toji’
Yield: 4 servings
Cuisine: British
Ingredients: About 100g Dry Kōya Dōfu; 1/2 cup Peas *Today I used Frozen Peas; 2 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

Hiroko Liston @hirokoliston

Melbourne, Australia

‘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.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

About 100g Dry Kōya Dōfu
1/2 cupPeas *Today I used Frozen Peas
2Eggs *whisked
Soup
400 mlDashi Stock *OR 400ml Water and 1 teaspoon Dashi Powder
1 tablespoonSake (Rice Wine)
1/2 teaspoonSalt
2 tablespoonsSugar
1 tablespoonSoy Sauce

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Steps

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.
2

Once softened, gently press them to remove excess water. Cut into the size that is easy to eat.
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.
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.
5

Pour whisked Eggs over Kōya Dōfu and Peas, but DO NOT stir. Cover with the lid and simmer until Egg is softly set.