Freeze-dried Tofu: Kouya tofu

Product: Tsuruhabutae Kouya Tofu

Ingredients: Soybean (Non-GM), Coagulant for tofu, Baking soda

Manufacturer: Tokiwa Reitou Shokuhin


商品：鶴羽二重 こうや豆腐

原材料：大豆（遺伝子組換えでない）／豆腐用凝固剤、重曹

製造者：登喜和冷凍食品株式会社

How to cook;

Ingredients:

- 5 pieces of kouya tofu
- Moderate amount of radish sprout
- 4 pieces of dried shiitake mushrooms
- 1 sheet of konbu kelp
- 2 eggs
- 3 tbsp (45ml) of mirin
- 3 tbsp (45ml) of usukuchi soy sauce

Preparation:

＊Soak shitake mushrooms in warm water.

＊Soak kouya tofu in warm water(about 50℃).
 Do not use boiling hot water.

＊Soak konbu kelp in 3cups (600ml) of water and bring to boil. Just before start boiling, take the kelp out.

1:
＊Take mushrooms out from warm water, and slice them. Keep the mushroom soup.

＊Take the Koya tofu out from warm water, then squeeze. Cut it into 8 blocks per each.

＊Beat eggs.

2:
Add shitake soup into konbu soup in the pan, then add mirin and soy sauce.

Add sliced mushroom and kouya tofu too. Bring the soup to the boil.

3:
Add egg.

4:
Add radish sprout and put a lid on, then turn heating off.

5:
Serve it and ready to eat!!