Koya Tofu Powder and Vegetable Nimono
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 5 servings
- Ingredients
- 15
About this dish
This nimono is a home dish from Taka in Hyogo that uses the fine powder produced during freeze-dried koya tofu making.
Read more
Small cubes of chicken, carrot, burdock, lotus root, shiitake, konnyaku, chikuwa, and fried tofu are sautéed and simmered before the powder is added. Cutting every solid ingredient to about 8mm distributes several textures in each spoonful. Dashi, mirin, sugar, and light soy sauce first cook the chicken and vegetables for 10 minutes. The koya tofu powder then absorbs much of the 550ml broth and forms soft, crumbly clusters in about 5 minutes. Stopping while a little liquid remains prevents a dry, chalky result. Sliced green onion added at the end keeps a fresh edge against the savory tofu and vegetables.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- One hundred grams koya tofu powder and eight ingredients cut to 8mm
- Finish cue
- 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.
- Storage and reheating
- This nimono is a home dish from Taka in Hyogo that uses the fine powder produced during freeze-dried koya tofu making.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
45min, 15 ingredients
Category median
22min, 7 ingredients
Based on 261 recipes
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