Jay Asanuma is a formally trained chef, certified holistic health coach, and runs an organic fermented foods business in New York. As a long time researcher of fermented (hacco) foods, Jay will share his delicious hacco recipes for you to try at home.
Koya-tofu filling recipe
Ingredients:Koya-tofu filling recipe
1tsp potato starch
50g Emmental cheese
Salt for taste
Preparation:Koya-tofu filling recipe
To make filling:
1, Peel shrimp’s shell and take guts out and chop them.
2, Dice shitake and cheese in small, and add to chopped shrimp.
3, Chop ginger and cut mitsuba then add shrimp mixture.
4, Add salt for taste and mix in a bowl well.
1, Make dashi hot and season with salt and soy sauce.
2, Place koya-tofu in dashi to soak about 5min.
3, Take koya-tofu out and squeeze lightly, and cut in half.
4, Cut koya-tofu a slit lengthwise deeply.
5, Open and fill with shrimp mixture.
6, Steam for about 10min.
7, Mix potato starch and water.
8, Heat up dashi and pour starch water gentry.
9, Place steamed koya-tofu on serving bowl and pour dashi, and sprinkle some mitsuba, and kinome for garnish.
Jay’s note:Koya-tofu filling recipe
I guess the most of foreign people don’t know what is “koya-tofu” is. (Even Japanese young people may not have eaten). This classical Japanese ingredients, made from tofu. It’s a simply natural “freeze dried tofu”. Koya-tofu has unique characteristic, that texture is really like a sponge. There are a lot of tiny holes inside. It’s little strange texture for the first time to eat, however koya-tofu soaks stock when it cooked in dashi. That’ll be jucy and flavorful tofu you’ve ever tasted.