Recipe
This is the Ultimate Comfort Food! Quick-Simmered Koya-Dofu and Chikuwa in 15 Minutes
Ingredients
- 3pieces Koya-dofu (freeze-dried tofu)
- 3to 4 chikuwa (fish cake tubes, fresh/nama-chikuwa recommended)
- 400ml water
- 1tbsp sugar
- 2tbsp mirin
- 1tbsp light soy sauce
About "Quick-Simmered Koya-Dofu and Chikuwa"
A simple simmered dish featuring 3 pieces of Koya-dofu (freeze-dried tofu) and 3 to 4 chikuwa (fish cake tubes), seasoned with basic condiments. No dashi powder is needed, as the rich seafood umami from the chikuwa melts directly into the broth. Rehydrating the Koya-dofu in water removes any harsh tastes, allowing it to absorb the flavors deeply. Simmered for 15 minutes using a double-lid method (a drop lid and an outer lid) and finished over medium heat to concentrate the flavors. Delicious served warm or chilled, it makes a perfect meal prep side dish that keeps in the fridge for about 3 days.
Tips for Making "Quick-Simmered Koya-Dofu and Chikuwa"
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Prep
- Soak Koya-dofu in plenty of water for 5 minutes to rehydrate. This removes its unique harshness and helps it absorb flavors better. Rehydrating is recommended even for 'no-soak' varieties.
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Prep
- Firmly squeeze the rehydrated Koya-dofu to press out any remaining harsh water, then cut each piece into quarters.
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Ingredients
- Choose 'nama-chikuwa' (fresh chikuwa). While grilled chikuwa softens when simmered, fresh chikuwa retains its springy texture, creating a wonderful contrast with the soft Koya-dofu.
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Ingredients
- Opting for slightly higher-quality chikuwa will release more rich umami, significantly deepening the flavor of the broth.
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Prep
- Slice the chikuwa diagonally to help release its umami more easily.
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Equipment
- Using a 24 cm deep skillet allows the quartered Koya-dofu pieces to fit perfectly in a single layer.
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Seasoning
- No dashi powder is needed. The seafood umami released from the chikuwa creates an exquisite natural Japanese broth.
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Heat control
- Once boiling, reduce heat to low or simmer (gently bubbling) and cook for 15 minutes using both a drop lid and an outer lid. The drop lid circulates the broth evenly, while the outer lid maintains a stable temperature.
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Equipment
- You can easily make a drop lid by folding parchment paper into quarters, cutting it to match the skillet's radius, and making a few slits.
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Finishing
- After 15 minutes, remove the lids and reduce the broth by more than half over medium heat. Simmering slowly first, then reducing quickly, sharpens and concentrates the flavors.
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Storage
- Can be stored in the fridge for about 3 days. Chilling enhances the flavor of the broth, which is why the seasoning is kept slightly sweet to taste great even when cold.
Ingredients for "Quick-Simmered Koya-Dofu and Chikuwa"
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How to Make "Quick-Simmered Koya-Dofu and Chikuwa"
- 1
Soak 3 pieces of Koya-dofu in plenty of water for about 5 minutes until fully rehydrated and soft to the core.
- 2
Squeeze the rehydrated Koya-dofu firmly with your hands to drain the water and remove any harsh flavors. Cut each piece into quarters.
- 3
Slice the chikuwa diagonally into bite-sized pieces.
- 4
In a 24 cm deep skillet, combine 400 ml water, 1 tbsp sugar, 2 tbsp mirin, and 1 tbsp light soy sauce. Heat over medium-low heat, stirring to dissolve the sugar.
- 5
Once the sugar has dissolved, arrange the Koya-dofu pieces neatly in the skillet, then fill the gaps with the sliced chikuwa.
- 6
Fold a sheet of parchment paper into quarters, cut it to match the radius of the skillet, and make a few slits to create a homemade drop lid (otoshi-buta).
- 7
Once the liquid comes to a boil, reduce the heat to low or simmer (just gently bubbling), place the drop lid on top, cover with the skillet lid, and simmer for 15 minutes.
- 8
After 15 minutes, remove both lids. Increase the heat to medium and simmer until the liquid is reduced by more than half. Turn off the heat once the Koya-dofu turns a beautiful golden color.
- 9
Transfer to a serving dish, pour the remaining broth over the top, and serve.
Detailed Commentary on "Quick-Simmered Koya-Dofu and Chikuwa"
* Content organized by topics from the video.
Rehydrating Koya-Dofu: The Pro Secret
Today, we are making a simple yet incredibly delicious simmered dish using Koya-dofu and chikuwa. Let's start by preparing our star ingredient, Koya-dofu. We will use 3 pieces and soak them in plenty of water for about 5 minutes to rehydrate them. Although there are convenient 'no-soak' Koya-dofu products available in stores these days, I highly recommend rehydrating them in water first. This is because soaking removes the distinct harshness of the freeze-dried tofu. Once this harshness is gone, the tofu can absorb the rich umami of the broth much better, resulting in a very clean and elegant flavor. It is a small extra step, but it makes a world of difference in the final taste, so please give it a try!
Choosing Chikuwa for the Perfect Texture
For our other main ingredient, chikuwa, we will use a package of 3. The key here is to choose 'nama-chikuwa' (fresh chikuwa). There are generally two types: fresh (nama) and grilled (yaki). Fresh chikuwa is meant to be eaten as is and has a wonderful, springy texture, while grilled chikuwa tends to soften and absorb flavors easily when simmered. We are using fresh chikuwa today to create a delightful contrast between the soft, pillowy texture of the Koya-dofu and the firm, bouncy bite of the fish cake. Since our seasoning is very simple, the umami released from the chikuwa will form the base of our broth. Spending a little extra on a high-quality pack of chikuwa will dramatically elevate the depth of the dish. We will slice them diagonally to help release as much flavor as possible.
Squeezing Out Harshness & Health Benefits
Once the Koya-dofu has softened to the core after about 5 minutes, squeeze it firmly with your hands. This squeezing process completely expels any remaining harshness along with the soaking water. After squeezing, cut each piece into quarters. Let's talk about the amazing nutritional benefits of Koya-dofu. While it is widely known as a health food, the freezing process actually alters its protein structure, turning it into 'resistant protein,' which is hard to digest. This acts similarly to dietary fiber to improve gut health and is also said to stimulate the secretion of GLP-1, often called the 'weight-loss hormone.' High in protein, healthy, and incredibly budget-friendly, Koya-dofu is a powerhouse ingredient you should definitely add to your daily diet.
No Dashi Needed! Simmering with Simple Seasoning
We will use a 24 cm deep skillet for cooking. Directly in the skillet, combine 1 tbsp sugar, 2 tbsp mirin, 1 tbsp light soy sauce, and 400 ml water. Heat over medium-low heat, stirring to dissolve the sugar. Surprisingly, we won't be using any dashi powder or stock concentrates. This is because the chikuwa will release an incredibly rich and delicious seafood umami as it simmers, which serves as an exquisite natural dashi. Once the sugar has completely dissolved, neatly arrange the Koya-dofu first, as it takes longer to absorb the flavors. In a 24 cm skillet, the quartered Koya-dofu pieces will fit perfectly. Then, tuck the sliced chikuwa into the gaps around the tofu.
The Double-Lid Method for Maximum Flavor
While it heats up, let's make a drop lid using parchment paper. Simply fold the paper into quarters, cut it to fit the radius of the skillet, make a few slits, and your homemade drop lid is ready. Once the liquid boils, reduce the heat to a gentle simmer (somewhere between low and very low). Place the drop lid on top, cover the skillet with its outer lid, and let it simmer gently for 15 minutes. The drop lid helps circulate the broth efficiently to ensure even flavor absorption, while the outer lid prevents excess evaporation and maintains a stable temperature. This 'double-lid' technique coaxes out the rich umami from the chikuwa and infuses it deep into the Koya-dofu.
Finishing on Medium Heat to Lock in Flavor
After 15 minutes, remove both lids. There will still be plenty of liquid left, so increase the heat to medium to reduce it. A golden rule of making simmered dishes is to have a clear contrast: 'simmer slowly on low heat to let the flavors penetrate, then reduce quickly on higher heat to concentrate the flavors at the end.' This sharpens and defines the overall taste. On a side note, I love simmered dishes; even when I worked at a French restaurant, I used to make Japanese simmered dishes for staff meals, and everyone loved them. Once the liquid has reduced by more than half and the Koya-dofu has turned a beautiful golden color, turn off the heat. Plate the dish and pour the remaining flavorful broth over the top.
Juicy Broth! Delicious Warm or Chilled
Let's taste it while it's nice and warm! With one bite, the elegant, deep broth bursts out of the Koya-dofu. It pairs beautifully with the springy texture of the fresh chikuwa—it's so delicious you can't help but say 'Wow!' It's hard to believe we didn't use any dashi stock; the umami from the chikuwa is so pronounced that it goes perfectly with rice. This dish is also highly recommended to be served chilled as a meal prep side (it keeps in the fridge for about 3 days). Chilling makes the flavors of the broth stand out even more, which is why we made the seasoning slightly sweet so it tastes great cold. It is absolutely delicious either warm or cold, so please give it a try!
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食事処さくらの料理教室
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