Introducing a recipe that makes Koya tofu smooth and smooth. Just add a small amount of baking soda to the broth. Be careful not to add too much, as it may crumble or become bitter.

[Back trick] A recipe that makes Koya tofu smooth and smooth

Introducing a recipe that makes Koya tofu smooth and smooth. Just add a small amount of baking soda to the broth. Be careful not to add too much, as it may crumble or become bitter.

Material ( For 1-2 people )	Cooking time 25minutes
Koya-tofu	Favorite amount
Seasoning and soup stock	Favorite combination
baking soda	Very small amount

[Back trick] A recipe that makes Koya tofu smooth and smooth with baking soda

A simmered Koya-dofu that is very tasty and nutritious. However, there may be some people who are not good at the texture of Koya tofu. It has a stiff texture like a sponge, and it feels like it's stuck in your throat. Introducing a recipe that makes Koya-dofu "smooth and smooth". The secret is just a little "baking soda".

Recipe to make Koya tofu smooth

material

・ Koya tofu (favorite amount)
・ Seasoning and soup stock (mixed with your choice)
・ Baking soda (very small amount)

How to make

1. 1. After returning the Koya tofu to water, cut it into pieces that are easy to eat.

2. Put the soup stock and seasonings in a pot and let it boil. This time, as described on the product package, "Koya tofu (3 pieces), soup stock (350cc), sugar (2 and 1/4 tbsp), honmirin (3/4 tbsp), soy sauce (1 and 1/2 tsp), It contains "salt (3/10 tsp)".

The seasoning composition is as described in the product package (Asahimatsu Foods).

Put the soup stock and seasonings in a pot,

Recipe to boil Koya tofu with baking soda

After boiling,

Add Koya tofu

3. 3. Add Koya tofu, reduce the heat to low, and add a very small amount of baking soda. As a guide, one pinch of Koya tofu (about 16g (0.56oz)).

Reduce heat to low and add a very small amount of baking soda

Four. Remove the lid and simmer for 10 to 15 minutes to complete.

Cover with otoshi buta and simmer

With the lid slightly offset to prevent it from spilling over

Completion

Koya-dofu stewed with baking soda has a smooth texture while remaining moderately chewy. The taste is more refined, and although it looks sober, it makes you want to show off to others. It is recommended not only for people who are not good at the crunchy texture of Koya tofu, but also for infants who have not yet had the power to chew.

that? Surprisingly "smooth" texture

The secret trick of baking soda that can easily improve the taste of Koya tofu. If you have edible baking soda, why not give it a try? If you add too much baking soda, Koya tofu may crumble or become bitter. Until you get used to it, it is safe to keep it in a very small amount so that you will feel "Is it better to add a little more?"