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Mitarashi Koya Dofu

Mitarashi Koya Dofu

You can transform this ingredient often used in macrobiotic recipes into a treat.

Ingredients: 2-3 servings

Koya dofu
2-3 blocks
Sugar
2 tablespoons
Milk
1 cup
* Sugar
2 tablespoons
* Soy sauce
2 teaspoons
* Katakuriko
2 teaspoons
* Water
1/2 cup
Kinako
as needed

Steps

1. Soak the koya dofu in lukewarm water to reconstitute, squeeze out the moisture, then cut into desired sizes.
2. Put the sugar and milk into a sauce pan, add the koya dofu, bring to a boil, turn off heat, then allow to cool.
3. To make the mitarashi-an sauce: Put the * ingredients into a heat-resistant dish, then microwave for 30 seconds to 1 minute. Remove from the microwave, stir, then return to the microwave until it thickens.
4. Lightly squeeze the chilled koya dofu, then pour on the mitarashi-an sauce. Sprinkle with kinako to taste.

Story Behind this Recipe

While my kids love scrambled eggs stewed in dashi broth, I came up with this thinking that koya dofu is also a relatively mild tasting ingredient that can also be used as a snack.