With Subtitles, Tofu Pockets With Shrimp —Step-by-step Healthy Japanese Food

Koya-Dofu is sold in most Asian and Japanese grocery shops.

Soak in tepid water for 2 minutes to rehydrate.

After 2 minutes white residue water comes out.

Rinse the tofu under running water to sqeeze the residue water out.

Make a slit in the tofu, be careful not to piece through.

Want to make a poket.

Like so.

Cut the shrimps fine, and then mince using the kitchen knife or cleaver.

Mince while adding 1 tsp sake, salt and 1 tsp corn starch of potato starch Keep on mincing.

Fill the tofu pockets with the shrimp paste using a small spatula like this.

Try not to make a mess πŸ™‚ Make the top flat.

In a pot, put 2 cups dashi, 2TBSP sake, 2TBSP mirin, 1/2 soy sauce, 1.

5TBSP sugar, 1tsp salt.

Heat over medium heat to melt all the ingredients.

Place the tofu in one layer(do not stack) in the pot.

Put a drop lid on, and cook over low heat for 20 minutes.

This is after 20 minutes.

Remove from heat, put a lid on and leave for 5-10 minutes so that the flavor steeps in.

Meanwhile boil spinach, drain and cool.

To transfer the tofu to a dish, be careful not to break the now-delicate tofu.

Pour Dashi from the pot over the tofu and spinach.

Serve while hot.

Bon Apetit!.

Source: Youtube