Stuffed Koya Tofu with Chicken and Vegetables
Juicy chicken and vegetables are tucked inside tender koya tofu and gently simmered in a sweet and savory Japanese dashi broth. A comforting home style dish that soaks up plenty of delicious flavor.
Koya tofu, also known as freeze dried tofu, is a traditional Japanese ingredient prized for its light, spongy texture and ability to absorb flavorful broth. In this recipe, each piece is filled with a savory mixture of ground chicken, carrot, shiitake mushroom, ginger, and egg.
As the stuffed tofu gently simmers, it absorbs the sweet and savory dashi while the chicken filling stays tender and juicy. Serve it warm with a little shichimi togarashi for an easy Japanese comfort food dish that pairs beautifully with rice and sake.
What you'll need
- 4 pieces koya tofu, rehydrated
- 100 g ground chicken
- 1/3 carrot
- 2 to 3 shiitake mushrooms
- 1 tbsp cooking sake
- Salt and pepper, to taste
- 1 tsp grated ginger
- 1 egg
- 2 tbsp potato starch
- <Dashi Broth>
- 500 ml water
- 1 tsp Japanese dashi powder
- 3 tbsp soy sauce
- 3 tbsp mirin
- 3 tbsp sugar
How to make it
Finely chop the carrot and shiitake mushrooms. Rehydrate the koya tofu in water according to the package instructions, gently squeeze out the excess water, and cut a pocket into the center of each piece.
In a bowl, combine the ground chicken, carrot, shiitake mushrooms, sake, salt, pepper, grated ginger, egg, and potato starch. Mix thoroughly until the mixture becomes slightly sticky, then generously stuff it into each piece of koya tofu.
Add the water, dashi powder, soy sauce, mirin, and sugar to a pot and bring to a simmer. Add the stuffed koya tofu and cook over low to medium heat for about 20 minutes, allowing the tofu to absorb the broth and the chicken filling to cook through. Serve with shichimi togarashi if desired.
Tips
- Do not squeeze the rehydrated koya tofu too firmly. Leaving a little moisture helps keep it soft and prevents tearing.
- Mix the chicken filling until it becomes slightly sticky. This helps the filling hold together while simmering.
- If you have leftover filling, shape it into small chicken meatballs and simmer them in the same broth alongside the stuffed tofu.
What to drink with it
