The recipe for "Meat Tofu with Koya-Tofu and Pork Belly" that I'll eat endlessly!

Introducing a recipe for "Koya-Tofu and Pork Belly Meat Tofu" that will make you addicted to the soft and fluffy texture of koya-tofu! Pork belly, which melts with the sweetness of its fat, and koya-tofu, which absorbs the umami of the dashi broth, are a perfect match.

Koya-Tofu and Pork Belly Tofu

Ingredients

Here is what you will need

1 piece Koya-Tofu (dried tofu)
75 g pork belly
1/4 onion
50cc men-tsuyu (2x concentrated)
100cc water
A sprinkle of grated ginger (or a tube)
A dash of oil

Directions

Soak koya-tofu in lukewarm water, squeeze out the water, and cut into 6 equal pieces.


Cut onion into wedges and pork belly into bite-size pieces.



Heat a small amount of oil in a pan and saute pork belly and onion.


Add water, mentsuyu, grated ginger, and koya-tofu.


Simmer until the liquid is reduced and it is ready to serve! Sprinkle with shichimi (seven spices) to taste.

Meat Tofu with Koya-Tofu, how does it taste?

Yummmm~! The soft and fluffy koya-tofu soaks up the broth, and the more you chew, the more the rich umami flavor floods your mouth. The sweetness and richness of the fat from the pork belly, the freshness of the crispy onions, and the koya-tofu combine to form a triumvirate of flavors that weave together on the tongue to create bliss itself!


The texture of koya-tofu is more fluffy and fluffy like fried bean curd than regular tofu, making it more satisfying to eat. The dashi (Japanese soup stock) soaks into the tofu and gives it a surprisingly delicious flavor. You can add mushrooms such as enoki and shiitake mushrooms, or vegetables such as carrots to make it more filling to your liking! This is a perfect side dish for white rice that will please both children and adults. Please give it a try!