Grated Koya Tofu and Shiitake Fried and Simmered

Grated Koya (freeze-dried) tofu is like okara (ingredient made during making of Tofu process) !

Grated Koya Tofu and Shiitake Fried and Simmered

Grated Koya (freeze-dried) tofu is like okara (ingredient made during making of Tofu process) !

Grated Koya (freeze-dried) tofu is like okara (ingredient made during making of Tofu process) !

Dried shiitake mushrooms, Koya (freeze-dried) tofu, Dried Daikon & Carrot Strip Mix, kombu, dried bonito flakes are used. Sun-dried foods are beneficial.

The dried carrot is lighter than raw, so it is useful for improving the color of the dish with the edamame.

( 4 servings )

Dried shiitake mushrooms
2
Dried Daikon & Carrot Strip Mix
10g
Onion (minced)
1/8 ( 30g )
Edamame ( frozen ) With skin peeled
25g
Salad oil
1/2 tbsp
Koya tofu
1 ( 20g )
Koya: freeze-dried; tofu: grated
Kombu kelp
2.5g
Ground pork
50g
Dried bonito flakes
2.5g
Beaten egg
1
Seasoning A
Broth -
100ml
from reconstituted shiitake and kombu kelp -
Mirin -
1 tbsp
Salt -
1/4 tsp
Light soy sauce ( shiro-dashi ) -
1 tbsp

1

Grate Koya tofu.

2

Reconstitute the shiitake, kombu kelp, 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 2 ingredients, dried bonito flakes and stir-fry.

5

Add Seasoning A, the edamame and cook on high heat. Mix until the juices evaporate.

6

Mix in the beaten egg.