Grated Koya Tofu and Shiitake Fried and Simmered
This is a stir-fried dish of grated Koyadofu (freeze-dried tofu) and Shiitake. If you grate the Koya-tofu, it becomes like Okara (soy pulp). Therefore, you can use a small amount of it at any time. Dried Shiitake, Koya-tofu, Kiriboshi-daikon (dried daikon strips), dried carrot strips, Kombu kelp, shaved dried bonito, and other dry foods team members play an important role in this dish. Dried carrots are more colorful than fresh carrots, so they are useful for coloring when combined with Edamame(boiled or steamed soybeans).
Ingredients
(4 servings)
-
2
Dried Shiitake mushrooms
-
10g
Dried Daikon & Carrot Strip Mix
-
1/8 (30g)
Onion (minced)
-
25g
Edamame ( frozen ) outer skin peeled
-
1/2 Tbsp
Salad oil
-
1 (20g)
Koya (freeze-dried) tofu, grated
-
2.5g
Kombu kelp
-
50g
Ground pork
-
2.5g
Dried bonito flakes
-
1
Beaten egg
-
100ml
Dashi broth of Shiitake and Kombu -A
-
1 Tbsp
Mirin -A
-
1/4 tsp
Salt -A
-
1 Tbsp
Light soy sauce ( Shiro-Dashi ) -A
-
-
-
-
Steps
1
Grate the Koya-Tofu. Soak Shiitake and Kombu in water and chop when soft. The soup stock will be used later.
2
Reconstitute Dried Daikon & Carrot Strip Mix with water and cut into bite-size pieces.
3
Heat salad oil in the frying pan, and stir-fry the onion.
4
When the onion gets soft, add the ground meat. When the meat turns brown, add the Step 1 and 2 ingredients, dried bonito flakes and stir-fry.
5
Add Seasoning A, the edamame and cook on high heat. Mix until the juices evaporate.
