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Measure Spoon |
|
Tablespoon |
15mL |
|
Teaspoon |
5mL |
|
Cup |
200mL |
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<Ingredients> |
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Recipe's condiments |
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Koya tofu |
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Koya tofu is
dried tofu. It has a spongy texture.
It's very popular Nimono-dish in Japan. |
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Recipe & Recipe's
condiments |
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10 |
Dashi
jiru
[?] |
|
1 |
Soy sauce-Usukuchi
[?] |
|
1 |
Hon-Mirin
[?] |
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0.3 |
Sugar |
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Soak Koya-tofu into hot water for 10
minutes. |
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Hold Koya-tofu in both hands and squeeze.
Soak into fresh water again and squeeze.
Do this step a couple times. |
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Cut the Koya-tofu in bite size.
Make sure that the Koya-tofu is somewhat dry. |
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Put all of the Recipe's
condiments and Koya-tofu in a pot and heat it up. |
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Simmer for about 5 minutes. |
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