凍豆腐
Kōri dōfu
Frozen Tofu
English Interpretation
Freeze tofu in winter. When it thaws in spring, it becomes full of holes like a sponge, absorbing broth for deep flavor. Simmer in dashi.
原文 · Original (1782)
豆腐を冬凍らすべし。春解くることにて、スポンジのごとく穴多く、汁を吸いて深き味わいとなるなり。出汁にて煮込むべし。
Transliteration
Tōfu wo fuyu kogorasasu beshi. Haru tokuku koto nite, suponzi no gotoku ana ōku, shiru wo suiite fukaki ajiwai to naru nari. Dashi nite nikomi-mu beshi.
Notes & Annotations
Kōri dōfu (凍豆腐) is also known as kōya-dōfu (高野豆腐), named after Mount Kōya where Buddhist monks are said to have discovered the freeze-drying technique accidentally. In the Kansai region the term shimidōfu is also used.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁 Frozen and thawed
-
dashi stock 出汁 400 ml
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soy sauce 醤油 2 tablespoons
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mirin 味醂 1 tablespoon
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salt 塩 a pinch
Method
Serves 3–4
1. Press firm tofu into a container. Wrap well in plastic film or place in a freezer bag.
2. Freeze for at least 48 hours, ideally 1 week or longer. The longer the freeze, the more spongy the texture.
3. Remove from the freezer and allow to thaw completely at room temperature — this takes 6–8 hours. The water will drain away as it thaws.
4. Gently squeeze the thawed tofu to remove excess water, then cut into bite-size chunks.
5. Prepare the broth: 400 ml dashi, 2 tablespoons soy sauce, 1 tablespoon mirin, a small pinch of salt. Heat to a simmer.
6. Add the frozen-thawed tofu pieces to the hot broth and simmer gently for 10–15 minutes. The spongy texture will absorb the broth and flavors deeply.
7. Serve in shallow bowls with the broth. Garnish with a small pinch of grated daikon or a thread of yuzu zest.
Kōri dōfu (frozen tofu) is also called kōya-dōfu, discovered accidentally by Buddhist monks at Mount Kōya. The freeze-thaw cycle transforms tofu into a spongy, porous material that absorbs flavors like a sponge.
1. Press firm tofu into a container. Wrap well in plastic film or place in a freezer bag.
2. Freeze for at least 48 hours, ideally 1 week or longer. The longer the freeze, the more spongy the texture.
3. Remove from the freezer and allow to thaw completely at room temperature — this takes 6–8 hours. The water will drain away as it thaws.
4. Gently squeeze the thawed tofu to remove excess water, then cut into bite-size chunks.
5. Prepare the broth: 400 ml dashi, 2 tablespoons soy sauce, 1 tablespoon mirin, a small pinch of salt. Heat to a simmer.
6. Add the frozen-thawed tofu pieces to the hot broth and simmer gently for 10–15 minutes. The spongy texture will absorb the broth and flavors deeply.
7. Serve in shallow bowls with the broth. Garnish with a small pinch of grated daikon or a thread of yuzu zest.
Kōri dōfu (frozen tofu) is also called kōya-dōfu, discovered accidentally by Buddhist monks at Mount Kōya. The freeze-thaw cycle transforms tofu into a spongy, porous material that absorbs flavors like a sponge.