Grandma's Recipes 
京都府 
* Photo is for reference 大阪府 🍁 Autumn · Winter
Japanese Grandma's Simmered Freeze-Dried Tofu (Koya Dofu Fukumeni)
Koya dofu (freeze-dried tofu) is a traditional Japanese preserved food with a uniquely spongy texture that soaks up flavorful broth beautifully. This gentle simmered dish from Osaka showcases the deep dashi culture of the Kansai region, combining dried shiitake mushrooms and tofu in a lightly sweet soy-based broth.
🧂 Ingredients
servings
* In traditional Japanese grandma cooking, measurements are approximate — think of them as guidelines rather than exact amounts.
| Main Ingredients | |
| Koya dofu (freeze-dried tofu) | 6個 (approx. 100g) |
| Dried shiitake mushrooms | 10個 (Rehydrated in water beforehand) |
| Carrot | 1/3本 (approx. 50〜60g) (Thinly sliced into quarter-rounds (ginkgo leaf cuts)) |
| Snap peas | 好きなだけ |
| Simmering Broth | |
| Dashi stock | 500cc |
| Mirin (sweet rice wine) | 大さじ3 |
| Sake (cooking rice wine) | 大さじ2 |
| Sugar | 大さじ2 |
| Salt | 少々 |
| Soy sauce | 大さじ2 |
👩🍳 Instructions
- 1
Soak the koya dofu briefly in water, squeeze out the excess, and cut into bite-sized pieces. Rehydrate the dried shiitake mushrooms in water.
- 2
Bring the dashi stock to a boil in a pot. Add the mirin, sake, sugar, salt, and soy sauce. Add the koya dofu, shiitake mushrooms, and thinly sliced carrot, and bring to a boil.
- 3
Once boiling, reduce to low heat and simmer for 20 minutes.
- 4
Turn off the heat and leave the pot to cool as-is, allowing the flavors to soak in.
💡 The flavors penetrate deeply as the dish cools down - this resting step is key
📖 Memories & Stories
The moment I opened the front door in the evening, that slightly sweet soy sauce aroma would drift toward me, and I'd immediately know: 'It's my favorite koya dofu and shiitake!' Each time, the familiar delicious taste would come flooding back, and I couldn't wait to sit down at the table.
Source: Learned directly from grandmother (Submitted by: みか)
🍽 Cultural Background
Osaka has a deeply rooted dashi (stock) culture, and simmered dishes using dried preserved ingredients are a staple of everyday home cooking. This dish combines two traditional Japanese preserved foods - koya dofu (freeze-dried tofu) and dried shiitake mushrooms - creating a deeply savory and nourishing meal.
