{"id":9130,"date":"2024-04-23T17:25:33","date_gmt":"2024-04-23T08:25:33","guid":{"rendered":"https:\/\/kura-cooking.jp\/english\/?p=9130"},"modified":"2024-04-23T17:25:33","modified_gmt":"2024-04-23T08:25:33","slug":"cook-dried-tofu","status":"publish","type":"post","link":"https:\/\/kura-cooking.jp\/english\/archives\/9130","title":{"rendered":"Cook Dried Tofu"},"content":{"rendered":"
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Cook Dried Tofu<\/h2>\n
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Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span> people<\/span><\/span><\/div>\n\n\n\n
Author: <\/span>Yuko Asano@Kuracooking<\/span><\/div>\n
Cost: <\/span>200 yen<\/span><\/div>\n\n

Ingredients<\/h3>
  • 1<\/span> piece<\/span> Dried tofu<\/span><\/li>
  • 1<\/span> pack<\/span> Shimeji mushrooms<\/span><\/li>
  • 1<\/span> pack<\/span> Enoki mushrooms <\/span><\/li>
  • 1<\/span> piece<\/span> Garlic<\/span><\/li>
  • 1<\/span> pack<\/span> Potherb mustard<\/span><\/li>
  • 1<\/span> tbsp<\/span> Sesame oil<\/span><\/li>
  • 2<\/span> tsp<\/span> White soy sauce\u00a0\u00a0 <\/span><\/li>
  • 150<\/span> ml<\/span> Broth<\/span><\/li>
  • a lot<\/span> Love<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Soak dried tofu in hot water (60\u00b0C), then soak in water and wash.<\/span><\/div><\/li>
    • Cut shimeji mushrooms and enoki mushrooms into pieces.<\/span><\/div><\/li>
    • Cut potherb mustard into 2 cm pieces.<\/span><\/div><\/li>
    • Cut garlic into thin slices.<\/span><\/div><\/li>
    • Put sesame oil in a frying pan, add garlic and fry over heat to release its aroma.<\/span><\/div><\/li>
    • Add 1,2,and love to 5, add broth and white soy sauce and simmer for 5 minutes.<\/span><\/div><\/li>
    • Add 3 to 6 and turn off the heat.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      Notes<\/h3>
      Dried tofu is good for rough skin. It is the perfect ingredient for summer damaged skin. Moreover, it is full of protein!<\/span>
      <\/div>\n\u00a92023.Yuko Asano<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":9109,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[133,137],"tags":[131,134],"class_list":["post-9130","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-vegetables","tag-autumn","tag-winter"],"_links":{"self":[{"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/posts\/9130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/comments?post=9130"}],"version-history":[{"count":1,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/posts\/9130\/revisions"}],"predecessor-version":[{"id":9131,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/posts\/9130\/revisions\/9131"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/media\/9109"}],"wp:attachment":[{"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/media?parent=9130"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/categories?post=9130"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/tags?post=9130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}