Pan-fried koya-dofu in egg batter

Name: Pan-fried koya-dofu in egg batter
Yield: Serves four
Cuisine: Japanese
Ingredients: 15 ml/1 tbsp finely chopped fresh parsley; oil, for frying; salt; 10 ml/2 tsp cornflour (cornstarch); 2 eggs, beaten; 2 cakes of koya-dofu with powdered soup

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

The soup-cooked koya-dofu is coated with egg, then fried to make this crisp, delicious appetizer.

Ingredients

2 cakes of koya-dofu with powdered soup
10 ml/2 tsp cornflour (cornstarch</

Asia
Japan
Starter
Soup
Vegetarian
Gluten-free

Method

In a large pan, mix the sachets of powdered soup in the volume of water suggested on the packet and bring to the boil. Add the koya-dofu and simmer for 15 minutes. Turn a few times during cooking. Remove the pan from the heat and leave to cool for 10 minutes before lifting out the koya-dofu. Discard the soup.