Kouya Freeze-Dried Tofu Katsu

1. 1

   Rehydrate the koya tofu in hot water.

2. 2

   If it's the type that doesn't need to be rehydrated, follow the instructions on the package.

3. 3

   Make sure you use kouya tofu that doesn't have leavening agent in the ingredient list.

4. 4

   Slice the koya tofu in half lengthwise, then cut into half widthwise.

5. 5

   Combine the dashi soup stock and soy sauce, and simmer the kouya tofu in it to season.

6. 6

   Boil down the dashi stock until it has completely evaporated.

7. 7

   It's done if the dashi stock seeps out when you press down on the kouya tofu.

8. 8

   Dredge the koya tofu in flour, then with panko.

9. 9

   If the koya tofu has dried out, coat in a flour slurry.

10. 10

    Fry up in hot oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.