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
2 tablespoons
1 cup
* Sugar
2 tablespoons
* Soy sauce
2 teaspoons
* Katakuriko
2 teaspoons
* Water
1/2 cup
as needed


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.