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.
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 🙂 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.