Ingredients with Measurements:
- 8 pieces of koya-dofu (freeze-dried tofu)
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1/4 cup miso paste
- 1/4 cup dashi stock
- 1 tablespoon chopped green onions
- 1 tablespoon toasted sesame seeds
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. Soak the koya-dofu in warm water for 10 minutes to rehydrate. Squeeze out the excess water and cut each piece into 4 equal parts.
2. In a small bowl, mix together the sake, mirin, and sugar until the sugar dissolves.
3. In a separate bowl, mix together the miso paste and dashi stock until smooth.
4. Heat the vegetable oil and sesame oil in a frying pan over medium heat. Add the koya-dofu and fry until golden brown on both sides, about 3-4 minutes per side.
5. Pour the sake mixture over the koya-dofu and let it cook for 1-2 minutes until the liquid has evaporated.
6. Pour the miso sauce over the koya-dofu and let it simmer for 2-3 minutes until the sauce thickens.
7. Transfer the koya-dofu to a serving plate and sprinkle with chopped green onions and toasted sesame seeds.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 170
- Fat: 11g
- Carbohydrates: 11g
- Protein: 8g
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral oil.
- Sesame oil can be substituted with peanut oil or any other nut oil.
- Sake can be substituted with white wine or rice vinegar.
- Mirin can be substituted with honey or sugar.
- Dashi stock can be substituted with chicken or vegetable broth.
Variations:
- Add sliced mushrooms or diced tofu to the miso sauce for extra flavor and texture.
- Use different types of miso paste for different levels of saltiness and umami.
- Add a splash of soy sauce or Worcestershire sauce to the sauce for extra depth of flavor.
Tips and Tricks:
- Make sure to squeeze out the excess water from the koya-dofu before frying to prevent splattering.
- Use a non-stick frying pan to prevent the koya-dofu from sticking.
- Adjust the sweetness and saltiness of the sauce to your liking by adding more or less sugar and miso paste.
Storage Instructions:
- Store any leftover koya-dofu with miso sauce in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the koya-dofu with miso sauce in a microwave or on the stove over low heat until heated through.
Presentation Ideas:
- Serve the koya-dofu with miso sauce on a bed of steamed rice or noodles.
- Garnish with additional chopped green onions and toasted sesame seeds.
Garnishes:
- Chopped green onions
- Toasted sesame seeds
Pairings:
- Steamed rice
- Noodles
- Stir-fried vegetables
Suggested Side Dishes:
- Miso soup
- Pickled vegetables
- Edamame
Troubleshooting Advice:
- If the miso sauce is too thick, add a splash of dashi stock or water to thin it out.
- If the koya-dofu is too dry, soak it in warm water for a few more minutes before frying.
Food Safety Advice:
- Make sure to cook the koya-dofu thoroughly before serving.
- Store any leftover koya-dofu with miso sauce in the refrigerator and consume within 3 days.
Food History:
- Koya-dofu is a traditional Japanese ingredient made by freeze-drying tofu. It was originally developed as a way to preserve tofu for long periods of time.
Flavor Profiles:
- The koya-dofu has a chewy texture and a mild flavor that absorbs the flavors of the miso sauce.
- The miso sauce is salty, savory, and slightly sweet with a rich umami flavor.
Serving Suggestions:
- Serve the koya-dofu with miso sauce as a main dish or as a side dish to a Japanese meal.
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Region: Japanese