‘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.
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
- 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.
- Once softened, gently press them to remove excess water. Cut into the size that is easy to eat.
- 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.
- 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.
- Pour whisked Eggs over Kōya Dōfu and Peas, but DO NOT stir. Cover with the lid and simmer until Egg is softly set.