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Export 6 ingredients for grocery delivery
Step 1
Gather all the ingredients.
Step 2
The box says you do not need to soak, but I still recommend washing the koyadofu. Put the koyadofu in a bowl and pour hot water. The koyadofu will expand in about 10 minutes.
Step 3
While you wait for the koyadofu to expand, put dashi in a pot. I use cold brew kombu dashi for this recipe, leaving the kombu behind. Add mirin and sake.
Step 4
Add soy sauce, sugar, and salt.
Step 5
Mix all together and slowly bring it to boil.
Step 6
While waiting for the broth to boil, wash the koyadofu in clean cold water once it expands. Be careful with the koyadofu as the inside still contains hot water.
Step 7
Like a sponge, let the koyadofu soak up the clean water and push it out a few times to clean. Hold the tofu flat between your hands. Squeeze the cloudy water from the inside of the koyadofu by pressing hard.
Step 8
Change the water in the bowl several times to clean all the koyadofu. Thoroughly wash out the cloudy water by repeating this process several times. Give it a final squeeze.
Step 9
Cut each koyadofu into 6 square pieces.
Step 10
Once the dashi-soy broth is boiling, add the koyadofu and cover with a drop lid (Otoshibuta – if you don’t have one, make one with aluminum foil). You do not use a regular lid on top. Simmer for 10 minutes on medium-low heat.
Step 11
When it’s about to finish simmering, prepare the snow peas by removing the tough strings. Add the snow peas in the saucepan.
Step 12
Cook for 1-2 minutes. Then transfer the koyadofu to a glass container.
Step 13
Make sure the glass container is big enough to hold the koyadofu and the broth. I stack the koyadofu neatly.
Step 14
You can serve hot, at room temperature, or chilled after refrigerating for a few hours or overnight. Put the koyadofu, snow peas, and broth in a bowl and serve.
Step 15
You can keep in the refrigerator for up to 3-4 days and in the freezer for up to a month. If it’s frozen, reheat before serving.
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