Koya Tofu Powder and Vegetable Nimono
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 5 servings
- Ingredients
- 15
About this dish
Fine powder left over from making koya-dofu, Japan's freeze-dried tofu, is stirred into a pot of diced chicken and root vegetables, where it drinks up the dashi and clumps into soft, crumbly curds.
Read more
This home dish from Takacho in Hyogo is eaten with a spoon: everything from carrot and burdock to konnyaku, chikuwa fish cake, and fried tofu is cut small so each bite gets a bit of everything.
Ingredients
Instructions
- 1
Soak 3g dried shiitake in part of the dashi for 20 minutes, squeeze, and strain the soaking liquid back into the measured 550ml stock. Cut chicken, carrot, burdock, lotus root, shiitake, konnyaku, chikuwa, and fried tofu into cubes about 8mm wide.
- 2
Heat 1 tablespoon oil in a pot over medium heat and sauté the chicken for 2 minutes.
Add carrot, burdock, lotus root, shiitake, konnyaku, chikuwa, and fried tofu and cook 3 minutes more.
- 3
Pour in 550ml dashi, 3 tablespoons mirin, 1 tablespoon sugar, and 3 tablespoons light soy sauce.
Bring to a boil, cover, simmer over medium-low for 10 minutes, and confirm the chicken reaches at least 75°C at the center.
- 4
Scatter 100g koya tofu powder across the pot and mix immediately with a spatula.
Cook uncovered over low heat for about 5 minutes, scraping the bottom, until the powder absorbs the broth into soft clusters while a little liquid remains.
- 5
Turn off the heat, cover, and rest for 3 minutes.
Divide evenly among 5 bowls, finely slice 10g green onion, and scatter it over the top.
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
兵庫県家庭料理調査グループ(片寄眞木子、坂本薫、作田はるみ、田中紀子、富永しのぶ、中谷梢、原知子、本多佐知子) · Checked: 2026-08-11
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