Simmered Kōya Dōfu & Vegetables

Name: Simmered Kōya Dōfu & Vegetables
Total time: 1200 s
Yield: 4 Servings
Cuisine: British
Ingredients: About 100g (6 pieces) Dry Kōya Dōfu *1 & 1/2 pieces per serving; 120 g Chicken Fillets *cut into small pieces, OR use Chicken Mince; 1 cupful sliced Vegetables and Asian Mushrooms *I used Carrot, Choy Sum, Snow Peas and Shimeji; 1 teaspoon Sesame Oil; Salt & White Pepper; 2 tablespoons Potato Starch *mixed with 2 tablespoons Water; 2 cups Dashi Stock *OR 2 cups Water and 1 teaspoon Dashi Powder; *Note: You can use your favourite Stock such as Chicken Stock; 1/2 teaspoon Salt; 2 tablespoons Mirin; 1 tablespoon Soy Sauce; 1 small piece Ginger *grated

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Kōya Dōfu’ is freeze-dried Tofu, originated in the mid 16th century Japan. It looks like a hard dried sponge. Today I simmered it with Chicken and Vegetables in the soy sauce flavoured soup. If you are Vegan, omit Chicken and use plant-based soup stock. This is a very comforting dish to enjoy on a cold day like today.

Hiroko Liston @hirokoliston

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Ingredients

20 minutes

4 Servings

About 100g (6 pieces) Dry Kōya Dōfu *1 & 1/2 pieces per serving
120 gChicken Fillets *cut into small pieces, OR use Chicken Mince
1cupful sliced Vegetables and Asian Mushrooms *I used Carrot, Choy Sum, Snow Peas and Shimeji
1 teaspoonSesame Oil
Salt & White Pepper
2 tablespoonsPotato Starch *mixed with 2 tablespoons Water
Soup
2 cupsDashi Stock *OR 2 cups Water and 1 teaspoon Dashi Powder
*Note: You can use your favourite Stock such as Chicken Stock
1/2 teaspoonSalt
2 tablespoonsMirin
1 tablespoonSoy Sauce
1small piece Ginger *grated

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Steps

20 minutes

1

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. I cut each piece into 4 squares.
3

Heat Sesame Oil in a large frying pan OR large saucepan over medium heat, cook Chicken and Carrot (and other vegetables that take longer time to to get cooked). Lightly season with Salt & White Pepper.
4

Add all the Soup ingredients and Kōya Dōfu, and bring to the boil. Add remaining vegetables and mushrooms, cover with a lid, and simmer for 10 minutes or until all ingredients are cooked. *Note: Some vegetables, for example green leafy parts of Choy Sum, can get cooked very quickly. Add the vegetables accordingly.
5

Remove the lid, mix Potato Starch and Water, then add the mixture gradually and evenly, as you keep stirring the ingredients, and stir until the Soup is thickened.