Komo-dofu (Straw-Wrapped Seasoned Tofu)
Quick answer
- Active time
- 70 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Straw ridges run along the outside of each slice, and inside, the crumbled tofu has knitted back together with tiny gaps that hold a sugary soy simmering liquid.
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That rough interior is the point: unlike a smooth block of simmered tofu, the cut surface drinks up the seasoning during the overnight rest. In central Ibaraki, villagers once pooled straw and made it in large pots for weddings and funerals, when meat was hard to come by.
Ingredients
Instructions
- 1
Shake surface dust from 2 untreated food-safe rice-straw wrappers and wash thoroughly under running water.
Sanitize in boiling water for 10 minutes, then spread on a clean rack until cool enough to handle. Do not use decorative straw or straw of unknown pesticide treatment.
- 2
Bring a large pot of water to a boil and blanch the 4 firm tofu blocks one at a time for 2 minutes each.
Drain for 3 minutes, then while still hot, place in a clean bowl and crumble roughly into pieces no larger than 2cm.
- 3
Pile half the crumbled tofu lengthwise in the center of each straw wrapper.
Roll tightly into 2 cylinders about 7cm wide and tie each at both ends and the center with cotton kitchen twine. Rest under a light press for 30 minutes to set the shape.
- 4
Untie and carefully peel away the straw wrappers to release the tofu cylinders.
Combine 1 cup soy sauce, 0.5 cup mirin, 1 cup sugar, 0.5 cup sake, and 2 cups water in a wide deep pot and bring to a boil over medium heat while stirring.
- 5
Lower the 2 tofu cylinders into the boiling seasoning and reduce to low heat.
Fit a parchment drop lid directly on top and simmer for 20 to 25 minutes, spooning liquid over them every 5 minutes. Remove from heat when hot through and evenly brown with seasoning.
- 6
Transfer the tofu and seasoning to a shallow sealed container, cool to 4°C or below within 2 hours, and refrigerate for 8 to 12 hours. Before serving, cut the cylinders into 2cm slices, divide among four plates, and spoon 1 tablespoon seasoning over each.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「いばらきの味ー郷土料理献立集 食・彩・百・景」（協力／茨城県食生活改善推進員協議会） · Checked: 2026-08-11
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