"Koya tofu and pork rose meat tofu" recipe that you can eat endlessly!
|material ( For 1-2 people )|
|Mentsuyu (double concentrated)||50cc|
|Grated ginger (tube is also acceptable)||A piece|
Introducing the "Koya-dofu and pork rose meat tofu" recipe that makes you addicted to the fluffy and fluffy texture of Koya-dofu! The sweetness of the fat and the melted pork belly and the Koya tofu that absorbs the umami of the dashi stock are a perfect match.
Koya tofu and pork rose meat tofu
● MaterialsClick here for what to prepare.
Koya tofu 1 piece pork belly 75g
1/4 onion Mentsuyu (double concentrated) 50cc
Grated ginger (tube is also acceptable) A suitable amount of oil
● How to makeRehydrate Koya-dofu with lukewarm water, squeeze the water, and cut into 6 equal parts.
Cut the onion into combs and the pork ribs into bite-sized pieces that are easy to eat.
Heat a small amount of oil in a pan and fry the pork ribs and onions.
Add water, mentsuyu, grated ginger, and add Koya tofu.
Boil it until the juice is low and it's done! You can sprinkle Shichimi if you like.
● What is the taste of Koya-dofu meat tofu?Umami !! Plump and fluffy Koya-dofu is soaked in soup stock, and the more you chew it, the more umami you will get in your mouth. The sweetness and richness of the fat of pork belly, the freshness of the thick onions, and the taste of Koya tofu weaving on the tongue as a trinity is bliss!
If you make it with Koya-dofu rather than with ordinary tofu, it will have a fluffy fried texture and will be more chewy. The soup stock is also well-stained, making it amazingly delicious. If you like, you can add mushrooms such as enoki mushrooms and shiitake mushrooms, and vegetables such as carrots to make a lot of ingredients! It is a perfect side dish for white rice that will please children and adults alike. Please try it!