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Boiled Bamboo shoots and Koyadofu (freeze dried tofu)

≪ingredients≫

Boiled Bamboo shoot, Koyadofu, Okura (gumbo), sugar, salt, soy sauce, sake, dashi stock

筍と高野豆腐の煮つけ

≪recipe≫

  • Cut boiled bamboo shoots (in case you use a big bamboo shoot, lightly score with a knife). Boil about 30 - 40 min. at medium heat with dashi stock, sugar salt, add soy sauce just for coloring
  • Soak Koyadofu; put Koyadofu into 90℃ hot water, and turn it up and down. When it becomes quadruple size, put it into cold water, then drain slightly. Cut to pieces
  • Season dashi stock with sugar and salt (a little bit sweet). Finally add a little bit of sake, cook Koyadofu about 30 - 40 min. at medium heat. (below boiling point, season it at medium heat)
  • Cut Okura’s root base and boil in hot water with a bit of salt. Put it into cold water. Soak it in dashi stock that is seasoned with sugar and salt.
  • Serve them in a bowl.

 

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