Koyadofu no ageyaki to renkon no horenso-an / fried freeze-dried tofu and lotus root with spinach dashi sauce
1/2 of recipe:
160 calories; 5.2 g protein; 11.9 g fat; 7.3 g carbohydrate; 6.3 g net carbs; 100 mg sodium; 0.1 mg cholesterol; 1.0 g fiber; 267 mg potassium
1 koyadofu freeze-dried tofu (16.5 g in photo)
75 g dashi (room temperature or cooler, to rehydrate koyadofu)
2-3 cm (50-60 g) renkon lotus root (60 g in photo)
Small knob ginger (not in photo)
2-3 tsp flour (to dust rehydrated koyadofu; not in photo)
1-2 tbsp oil
For horenso-an thickened sauce
Small handful (20-25 g) spinach (19 g in photo)
80 g dashi
1/4 tsp sake
1/4 tsp mirin
1/2 tsp usukuchi soy sauce
1-1 1/2 tsp katakuriko potato starch + same amount of water
Pour dashi over koyadofu, and rehydrate.
Meanwhile, blanch spinach with plenty of water.
When leaves brighten, immediately transfer to cold water to stop cooking,
Squeeze out excess water once cool, and finely chop.
Julienne or finely chop ginger.
Chop lotus root into 2-3 cm, and soak in cold water for a few minutes.
Place in a microwaveable container, and microwave 20 seconds or so (no
need to fully cook at this point; becoming partially translucent is
Remove cover, and cool.
When koyadofu is fully rehydrated, gently squeeze to remove excess liquid (1-2 tsp dashi).
Cut into small cubes, and dust with flour.
In a small frying pan, heat oil. When oil becomes hot, fry koyadofu.
(There was too much oil, and excess oil was discarded after taking the photo.)
When koyadofu starts to become slightly golden, add lotus root, and saute until done.
In the meantime, heat dashi, sake, mirin and usukuchi soy sauce (in pot or microwave).
Mix potato starch + water mixture well, and add to dashi mixture, 1 tsp
or so at a time.
Heat until translucent, check consistency, and add more
potato starch + water mixture until desired thickness is achieved.
very loose syrup texture is recommended.
Add spinach, and mix well.
Horenso-an sauce is ready.
and lotus root in individual bowls.
sauce, and top with ginger.