Kouya Freeze-Dried Tofu Katsu
Kouya Freeze-Dried Tofu Katsu

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, kouya freeze-dried tofu katsu. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Great Taste And Quality Shouldn't Be Sacrificed In Your Emergency Food Storage. Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese) also known as Shimi-dofu, Kori-dofu, or Koyasan-dofu is frozen-dried tofu, a Japanese pantry staple and an important ingredient in Buddhist vegetarian cookery. It is made of soy, coagulants, and baking soda. It looks like a hard sponge and needs to be soaked before use.

Kouya Freeze-Dried Tofu Katsu is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Kouya Freeze-Dried Tofu Katsu is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have kouya freeze-dried tofu katsu using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Kouya Freeze-Dried Tofu Katsu:
  1. Take 3 slice Koya Tofu
  2. Get 150 ml Macrobiotic dashi stock
  3. Take 20 ml Soy sauce
  4. Get 1 Flour
  5. Take 1 Panko
  6. Make ready 1 Vegetable-based oil (for frying)

Koya Tofu (Freeze-dried Tofu) A traditional food from ancient Japan. Koya tofu (also known as "kori tofu") is a traditional Japanese food dating back to ancient times. It is highly nutritious and rich in protein, hence its fame as the "meat of the fields." Koya-Dofu is very healthy, freeze-dried tofu, and it is vegan cooking. This dried tofu is high calcium, high protein, and low carb, gluten-free food.

Steps to make Kouya Freeze-Dried Tofu Katsu:
  1. Rehydrate the koya tofu in hot water. If it's the type that doesn't need to be rehydrated, follow the instructions on the package. Make sure you use kouya tofu that doesn't have leavening agent in the ingredient list.
  2. Slice the koya tofu in half lengthwise, then cut into half widthwise.
  3. Combine the dashi soup stock and soy sauce, and simmer the kouya tofu in it to season. Boil down the dashi stock until it has completely evaporated. It's done if the dashi stock seeps out when you press down on the kouya tofu.
  4. Dredge the koya tofu in flour, then with panko. If the koya tofu has dried out, coat in a flour slurry. Fry up in hot oil.

It is highly nutritious and rich in protein, hence its fame as the "meat of the fields." Koya-Dofu is very healthy, freeze-dried tofu, and it is vegan cooking. This dried tofu is high calcium, high protein, and low carb, gluten-free food. I will show you how to cook this great ingredient. It is shelf-stable and doesn't need refrigeration. It is probably better thought of as "dried-frozen", rather than freeze-dried tofu.

So that’s going to wrap this up with this exceptional food kouya freeze-dried tofu katsu recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!