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Simmered "koya-dofu" with kabocha squash (* koya-dofu=freeze-dried tofu)
Ingredients 3 koya-dofu (* koya-dofu=freeze-dried tofu) 100cc "mentsuyu (3 times concentrated)" (* mentsuyu=japanese soup stock made mainly from kelp, dried bonito, and soy sauce, sugar, sake, etc…) 500cc water 1 tbsp sugar (15ml) 1/4 head kabocha squash 6 fish cake (deep fried fish paste with red pickled ginger)
Soak 3 koya-dofu in plenty of water, press koya-dofu between your hands to squeeze out water,
and cut each block into six equal pieces. (6 pieces per block×3 blocks= 18 pieces all.)
Combine the 100cc "mentsuyu (3 times concentrated)", 500cc water, 1 tbsp sugar (15ml) in a pot, and turn on the heat.
1/4 head kabocha squash, remove the seeds with a spoon, and cut into thick slices,
and peel off the skin,
and cut into bite-size pieces.
When the liquid comes to a boil, add the koya-dofu, and kabocha squash.
To finish, add the 6 fish cake, and simmer for about 10 minutes.