Koyadofu with Ground Chicken (Soboro)
Double-up on umami with flavorful ground meat (soboro) and shiitake mushrooms
20 minutes
329kcal
0.5g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
- Rehydrate the dried shiitake mushrooms in 400 ml (13.5 fl. oz.) of water, remove the stems and mince up.
- Rehydrate the koyadofu in water, gently squeeze out excess moisture, then cut into halves.
- Place the shiitake mushrooms and rehydrating water from (1), (A), (2) and the ground meat into a pot and simmer over medium heat for 5 minutes while removing any scum that forms on the surface.
- Add soy sauce to adjust the flavor of the cooking liquids, thicken with (B).
- Serve into bowls and garnish with root-removed kaiware.
Cooking Basics
Koyadofu - rehydrating
Soak in lukewarm water for about 20 minutes to rehydrate. Once the water has been thoroughly absorbed and the koyadofu has become soft and plump, use the palms of your hands to gently squeeze out excess water. Flavored koyadofu does not need to be rehydrated.
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