Braised winter melon and freeze-dried tofu
Both the winter melon and the konnyaku are soft to the touch, and the light flavor makes this a dish you can eat with peace of mind even when you're not feeling well
How to make it
1
Peel the winter melon and remove the pith, boil it until it is soft enough to pierce with a bamboo skewer, then cut it into irregular pieces
2
Rehydrate the koya tofu in boiling water and cut into bite-sized pieces
3
Heat 1 tablespoon of scallion oil in a frying pan, add the winter melon, freeze-dried tofu, soaked wood ear mushrooms, and seasonings (A), and simmer
4
Once the flavor has soaked into the winter melon, adjust the seasoning with salt and sugar, and finish by drizzling onion oil
Ingredients for 2 people
-
- Winter melon
- 150g
-
- Konya tofu
- 50g
-
- Scallion oil
- 1 tablespoon
-
- wood ear mushroom
- 5g
-
[A]
- Chop garlic
- 1/2 tsp
-
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 200cc
-
- salt
- Small amount
-
- sugar
- Small amount
-
- For finishing on scallions
- 1 tsp
[PR]
Seasonal Recommendations
It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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