Freeze-dried Tofu Simmered in Seasoned Broth(Koya-Tofu no fukumeni, 高野豆腐の含め煮)

I love tofu. But freeze-dried tofu attracts me more. Really want to say “Thank you!” to the inventor of it.


(4 servings)
  • 2 tubs of freeze-dried Tofu
  • 1 carrot
  • 4 dried shiitake mushrooms
  • 4 snow peas (optional)
  • 2 tablespoons of soy sauce
  • 2 tablespoons of cooking sake
  • 2 tablespoons of mirin (otherwise 2 tablespoons of cooking sake and 0.5 tablespoons of sugar)
  • 2 teaspoons of sugar
  • 1.5 cups of dashi (To make dashi, check this page.)


  1. Soak freeze-dried tofu in water until it swells up to about 3~4 times its original size. Reconstitute dried shiitake mushrooms. To reconstitute dried shiitake mushrooms, microwave them for 3 minutes, and leave them for about 15 minutes. It’s easier and better if you have one. 
  2. Cut the shiitake mushrooms into halves. Chop a carrot into random shapes. Cut the freeze-dried tofu lengthways then cut them in fours.

  3. Put dashi, soy sauce, cooking sake, mirin, and sugar in a pot and heat until it boils. Add shiitake, freeze-dried tofu and carrot in the pot and simmer over low heat until the carrots become soft. 
  4. Serve in a bowl. You can optionally add some boiled snow peas. Now your Koya-Tofu no fukumeni is ready! いただきます!

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