Kori-Dofu Tamago-Toji (Frozen Tofu and Egg Simmer)

Quick answer

Total time: 40 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Kori-dofu tamago-toji is a Fukushima City dish made by rehydrating freeze-dried tofu, cutting it into strips, and stir-frying it with blanched shinobuna greens or komatsuna.

The ingredients then simmer in dashi seasoned with sugar and soy sauce until the liquid is nearly gone, before beaten egg is folded in to bind everything. The porous tofu absorbs the sweet-savory broth deeply, while the greens and softly set egg restore moisture. The dish belongs to Fukushima's shimi preservation culture, shaped by cold winters, the surrounding Abukuma highlands, and the strong Azuma-oroshi seasonal wind. In the past, households began after the November harvest, wrapping thin tofu in straw and exposing it to cold air for roughly two weeks. The resulting preserved tofu also went into dressed dishes, soups, and New Year ozoni.

Ingredients (4 servings)

Ingredient	Amount	Unit
freeze-dried tofu	4	sheet
shinobuna greens or komatsuna	4	plant
eggs	2	piece
cooking oil	1	tbsp
sugar	1.5	tbsp
soy sauce	1.5	tbsp
dashi	240	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Soak the freeze-dried tofu in plenty of cold water until soft through the center.

Press gently between your palms to remove water, cut each sheet in half, and slice into 1 cm strips.
2

Heat

Blanch the shinobuna or komatsuna in boiling water for 30 seconds, then cool in cold water.

Squeeze dry, trim the root ends, and cut into 2 to 3 cm lengths.
3

Heat

Crack the two eggs into a bowl and beat until whites and yolks are evenly combined.

Keep refrigerated while the tofu and greens cook.
4

Control

Heat the oil in a wide pot over medium heat.

Add the tofu and blanched greens and stir-fry for 2 to 3 minutes to remove surface moisture and coat everything evenly.
5

Control

Add the sugar, soy sauce, and dashi and bring to a boil.

Lower the heat, cover with a drop lid, and simmer for 10 to 12 minutes, turning once, until little liquid remains and the tofu is seasoned through.
6

Finish

Pour the beaten egg broadly over the pot and wait 10 seconds.

Fold once or twice from the bottom with a spatula, cover, and cook over low heat for 1 to 2 minutes, until no liquid egg remains. Divide among four plates.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Rehydrated tofu strips stir-fry first with blanched shinobuna greens.
Finish cue: Soak the freeze-dried tofu in plenty of cold water until soft through the center.
Substitution: Fold broadly instead of stirring hard after adding egg so soft curds remain.
Storage and reheating: Kori-dofu tamago-toji is a Fukushima City dish made by rehydrating freeze-dried tofu, cutting it into strips, and stir-frying it with blanched shinobuna greens or komatsuna.