Koya Dofu (Freeze-Dried Tofu) by Kristy Alpert
Discover how to prepare Koya Dofu, a traditional Japanese Freeze-Dried Tofu dish, with Kristy Alpert's guide on The Cook's Cook.
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Cooking tools:
- Saucepan
- Pan
- Mixing bowl
- Filter
- Fine-mesh sieve
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Stove
- Plate
- Serving bowl
Ingredients
- 4 dried shiitake mushrooms
- 4 packaged, freeze-dried tofu pieces
- 15 grams (½ ounce) kombu (dried sea kelp)
- 3-4 grams (¼ cup) bonito flakes
- 10 small shishito peppers
- 66 grams (6 tablespoons) sugar
- 1 tablespoon soy sauce
- 1 tablespoon sake
- Pinch of salt
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