Simmered Koya Tofu and Shiitake Mushrooms

Name: Simmered Koya Tofu and Shiitake Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 4 to 8 dried shiitake mushrooms; 4 koya tofu (freeze-dried tofu; also spelled “koya-dofu”); 4 koya tofu (freeze-dried tofu; also spelled “koya-dofu”); 2 cups (475 ml) Dashi; 3 tablespoons (38 g) sugar; 2 tablespoons (30 ml) sake; 2 tablespoons (30 ml) soy sauce; 1 tablespoon (15 ml) mirin

Preparation info

Yield:
4
Servings

Difficulty
Easy
Ready in
40 min

Appears in

Simply Bento

By Yuko and Noriko

Published 2018

About

Ingredients

4 to 8 dried shiitake mushrooms
4 koya tofu (freeze-dried tofu; also spelled “koya-dofu”)
2 cups (

Asia
Japan
Side dish
Vegan

Method

Rehydrate the dried shiitake mushrooms in water for 2 to 3 hours, or until soft. Strain and reserve ¼ cup (60 ml) of the soaking water for later as it is packed with umami. Cut the mushrooms in half if too large.
Soak the koya tofu in plenty of water for 10 minutes. Squeeze out excess water and cut each tofu piece into quarters.
In a large saucepan, a