‘Kōya Dōfu’ is freeze-dried Tofu, originated in the mid 16th century in Japan. It is still a very popular food. It looks like a hard dried sponge. You need to soak it in warm water before use. ‘Tamago Toji’ is a Japanese cooking method to bind the ingredients with Egg. This is a very simple dish that I love to eat with freshly cooked Rice.


4 Serving


About 100g Dry Kōya Dōfu

*This is what I used. It is already cut into smaller pieces.
1/2 cup Peas *Today I used Frozen Peas
2 Eggs *whisked

400ml Dashi Stock *OR 400ml Water and 1 teaspoon Dashi Powder
1 tablespoon Sake (Rice Wine)
1/2 teaspoon Salt
2 tablespoons Sugar
1 tablespoon Soy Sauce

  1. You should soften the Dry Kōya Dōfu according to the instruction on the package, but the common method is soaking them in warm water. Place warm water in a baking dish or something similar, place Dry Kōya Dōfu, and allow to soak for 5 to 10 minutes or until soft.
  2. Once softened, gently press them to remove excess water. Cut into the size that is easy to eat.
  3. Place the Soup ingredients in a large saucepan OR frying pan. Saltiness and sweetness of the soup depend on your taste, but traditionally Kōya Dōfu is seasoned fairly sweet.
  4. Bring the Soup to the simmer. Add Kōya Dōfu to the simmering soup, in a single layer if possible, bring back to the simmer, and cook for 5 minutes. Add Peas, bring back to simmer again, and cook for 5 more more minutes OR until Peas are cooked.
  5. Pour whisked Eggs over Kōya Dōfu and Peas, but DO NOT stir. Cover with the lid and simmer until Egg is softly set.