Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, kouya freeze-dried tofu katsu. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Kouya Freeze-Dried Tofu Katsu is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Kouya Freeze-Dried Tofu Katsu is something that I’ve loved my whole life. They are nice and they look wonderful.
Kouya dofu is freeze dried tofu. It's a long lasting pantry staple of most Japanese households. Usually, kouya dofu is used by reconstituting it first.
To get started with this particular recipe, we must prepare a few ingredients. You can have kouya freeze-dried tofu katsu using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Kouya Freeze-Dried Tofu Katsu:
- Take 3 slice Koya Tofu
- Prepare 150 ml Macrobiotic dashi stock
- Make ready 20 ml Soy sauce
- Prepare 1 Flour
- Get 1 Panko
- Prepare 1 Vegetable-based oil (for frying)
How to make Chicken Katsu - a Japanese chicken recipe, that is breaded with panko and sesame seeds. The eating of frozen tofu spread from Mt. Before long, koyadofu was prized for its high nutritional content. Koyadofu today is produced from momen-dofu (firm tofu).
Instructions to make Kouya Freeze-Dried Tofu Katsu:
- Rehydrate the koya tofu in hot water. If it's the type that doesn't need to be rehydrated, follow the instructions on the package. Make sure you use kouya tofu that doesn't have leavening agent in the ingredient list.
- Slice the koya tofu in half lengthwise, then cut into half widthwise.
- Combine the dashi soup stock and soy sauce, and simmer the kouya tofu in it to season. Boil down the dashi stock until it has completely evaporated. It's done if the dashi stock seeps out when you press down on the kouya tofu.
- Dredge the koya tofu in flour, then with panko. If the koya tofu has dried out, coat in a flour slurry. Fry up in hot oil.
The momen-dofu turns spongy when frozen and is then further dehydrated with heat. A traditional food from ancient Japan. Koya tofu (also known as "kori tofu") is a traditional Japanese food dating back to ancient times. It is highly nutritious and rich in protein, hence its fame as the "meat of the fields." Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese) also known as Shimi-dofu, Kori-dofu, or Koyasan-dofu is frozen-dried tofu, a Japanese pantry staple and an important ingredient in Buddhist vegetarian. A wide variety of freeze dried tofu options are available to you, such as part, drying process, and style.
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