Soak the koya dofu in lukewarm water to reconstitute, squeeze out the moisture, then cut into desired sizes.
Put the sugar and milk into a sauce pan, add the koya dofu, bring to a boil, turn off heat, then allow to cool.
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.
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.
To prevent lumps from forming in the mitarashi-an sauce, be sure to remove it once from the microwave. Stir it up before returning it to the microwave.