Jay's Recipes

2018.05.01

【Koya-tofu filling】Jay’s Hacco-licious Recipes vol.48

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

Koya-tofu filling

Ingredients:Koya-tofu filling recipe

koya-tofu
Koya-tofu

4pcs koya-tofu

1litter dashi
Salt
Soy sauce
1tsp potato starch
1tbsp water

Filling:
6pcs Shrimp
50g Emmental cheese
2pcs Shitake
Ginger
Mitsuba
Kinome
Salt for taste

Emmental cheese
Emmental cheese

Shrimp
Shrimp

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.

Koya-tofu:
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

Koya-tofu

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.


Jay Asanuma

Jay Asanuma

Chef, certified holistic health coach, and researcher of health foods. He was selected as a chef for Honmura-an New York branch in 1987, the restaurant a three star recognition from the New York Times. Years later, in order to broaden culinary repertoire, he relocated to Paris also traveled over the world. He has made a cup of miso soup for the Dalai lama in foundation dinner in New York. His focus now lies in unique Japanese fermented foods which will be next "superfood". And as health coach, his knowledge covers a variety of health theories, such as macrobiotics, raw food, Ayurveda, fasting, and juicing etc.   blog:NY Holistic Style

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