Culinary Art Studio - July 2012
Ingredients
| Freeze-dried tofu (Koya tofu) | 2 pieces - soak slowly to rehydrate, squeeze out excess water, and cut into 8 pieces. |
| Frying oil | As needed |
| Long hijiki seaweed | 10g - rehydrate, pour boiling water over, and drain well. |
| Okra | 4 pieces - rub with salt, quickly boil, and cut in half lengthwise. |
Seasoning
| Dashi broth | 200ml |
| Soy sauce | 1-1/2 tablespoons |
| Sake | 1-1/2 tablespoons |
| Mirin | 1 tablespoon |
| Salt | 1/4 teaspoon |
Instructions
- Deep-fry the Koya tofu until golden brown, place on a sieve, and pour boiling water over to remove excess oil.
- In a pot, bring the seasoning to a boil, add the tofu, and simmer for about 10 minutes.
- Remove the tofu and add the hijiki to the same broth. Simmer for about 10 minutes.
- Arrange the tofu on a plate, garnish with okra, and serve.