Koya-dofu (freeze-dried tofu) (reconstituted in water, then cut into 4 pieces)
Carrot (rough chopped)
Dried shiitake mushrooms (reconsituted in water, then chopped into bite-sized pieces)
3 (about 50 g after reconstituting)
Dashi soup stock (Recipe ID: 1652701) and the soaking liquid from the shiitake mushrooms
1 and 3/4 cup (350 ml)
2 and 1/2 tablespoon
Soy sauce (preferably usukuchi soy sauce)
1 and 2/3 tablespoon
Heat oil in a pot, sauté the carrot, then the shiitake, add the dashi soup stock, simmer over medium heat until the carrots are tender.
Add the sugar to the pot, simmer for a few minutes, add the soy sauce, and allow the flavors to blend. Add the koya-dofu, reduce heat to low-medium, and simmer for about 10 minutes to let the tofu absorb the flavors.
Arrange on a serving dish.
Story Behind this Recipe
Every now and then, I crave Japanese-style stewed dishes. Lots of carrots also replenish the body with vitality. To make dashi soup stock, also refer to Recipe ID: 1608245.
Simmer the koya-dofu in the pot only after the soup stock is well seasoned. Cutting the carrots into ume plum blossom shapes will give a nice touch for a New Year's meal.