Koya dofu lowers cholesterol, prevents osteoporosis, helps with weight control, so beneficial in many ways. When I served this dish without telling my family what's inside the meat, they polished it off in no time.
This time, I cooked this whole pack of koya dofu (5 pieces). I used 1 1/2 pieces to make the meat-wrapped koya dofu.
Combine all the seasoning ingredients in a sauce pan to make a stock.
Line up the koya dofu pieces in a frying pan neatly so each piece will get an even amount of liquid; then add the warm broth from Step 2.
Simmer for 3-4 minutes over low heat, and preparation is done.
Transfer the koya dofu to a plate, and gently squeeze out the excess liquid. Cut 1 piece of koya dofu into 10 even pieces. Cut the other pieces the same way.
Cut the pork into 4 even pieces.
Wrap the koya dofu with the pork.
Coat the rolled pork with katakuriko. Shake off any excess flour.
Put the meat-wrapped koya dofu seam side down in the pan, and fry. Don't touch the meat until it browns properly to start with, so that it won't come undone.
If any excess fat comes out from the meat, wipe off with kitchen paper. Fry until the meat browns all over, rolling it as you cook.
Pour in yakiniku sauce and sprinkle with white sesame seeds. Coat the meat in the sauce really well, shaking the frying pan. It's done.
Story Behind this Recipe
Koya dofu is full of nutritional goodness. But if I make simmered koya dofu, my family won't even touch it… So I wrapped it with the meat that they love, and they didn't even realize that there was koya dofu inside, and they polished it off in no time!
If koya dofu is not seasoned well, it isn't tasty. So I wrapped the seasoned ones this time. I used a store-bought yakiniku sauce. You just need to season the meat with yakiniku sauce, so it's easy. It's also great to prepare for any bento lunches you'll be packing the following day.