![\"641\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/06\/641.jpg\")
<\/a><\/p>\nKoya Tofu Fried “Chicken”<\/strong><\/p>\n When I lived in Japan, I never really paid attention to many Japanese traditional food. <\/p>\n <\/p>\n You know, we tend to take things for granted until you lose them.<\/p>\n Koya tofu was one of those foods.<\/p>\n Koya tofu is basically freeze dried tofu, and once you soak it in hot water or soup for a few minutes, it’s ready to eat.<\/p>\n I like it because this is packed with protein from soy beans, but another unique thing about it is its texture.<\/p>\n It has a much more substantial texture compared to regular tofu and you can use it for dishes that regular tofu doesn’t work well for. <\/p>\n This fried “chicken” was made with koya tofu. There is no meat. <\/p>\n The texture is quite similar to chicken breast. <\/p>\n But the most important thing to me is that it tastes good. I actually prefer the taste of this to real chicken fried chicken!<\/p>\n 70~80g koya tofu (dried) 1. Place koya tofu in a mixture of hot water, vegetabe dashi (soup base), garlic, salt, and pepper. Make sure the liquid covers the koya tofu. Let the tofu soak the liquid for about 3~4 minutes. Remove from the liquid. Pat them with paper towel to take the liquid off the tofu. \u9ad8\u91ce\u8c46\u8150\u306e\u30d5\u30e9\u30a4\u30c9\u30c1\u30ad\u30f3<\/strong><\/p>\n \u3053\u308c\u307e\u305f\u6628\u5e74\u65e5\u672c\u306b\u5e30\u56fd\u3057\u305f\u6642\u306b\u8cb7\u3063\u3066\u304d\u305f\u9ad8\u91ce\u8c46\u8150\u3002<\/p>\n \u305a\u3063\u3068\u5b58\u5728\u3092\u5fd8\u308c\u3066\u307e\u3057\u305f\uff08\u82e6\u7b11\uff09\u3002<\/p>\n \u4f55\u3092\u4f5c\u308d\u3046\u304b\u8ff7\u3063\u305f\u672b\u3001\u4f5c\u308d\u3046\u3068\u6c7a\u3081\u305f\u306e\u306f\u3001<\/p>\n \u5b9f\u306f\u3001\u30b3\u30ec\u3058\u3083\u306a\u304b\u3063\u305f\u306e\u3067\u3059\uff08\u82e6\u7b11\uff09\u3002<\/p>\n \u30b3\u30ec\u306f\u3001\u672c\u5f53\u306b\u4f5c\u308a\u305f\u304b\u3063\u305f\u3082\u306e\u3092\u4f5c\u3063\u3066\u308b\u9014\u4e2d\u3002<\/p>\n \u63da\u3052\u305f\u3066\u3092\u5473\u898b\u3057\u305f\u3089\u3042\u307e\u308a\u306b\u7f8e\u5473\u3057\u304b\u3063\u305f\u3082\u306e\u3067\u3001\u6025\u304d\u3087\u30d5\u30e9\u30a4\u30c9\u30c1\u30ad\u30f3\uff08\u98a8\uff09\u3068\u3057\u3066\u5199\u771f\u3092\u64ae\u308a\u307e\u3057\u305f\u3002<\/p>\n \u5148\u65e5\u7d39\u4ecb\u3057\u305f\u91ce\u83dc\u51fa\u6c41<\/a>\u3068\u306b\u3093\u306b\u304f\u3067\u4e0b\u5473\u3092\u3064\u3051\u305f\u9ad8\u91ce\u8c46\u8150\u306b\u3001\u30b3\u30fc\u30f3\u30b9\u30bf\u30fc\u30c1\u3092\u307e\u3076\u3057\u3066\u63da\u3052\u3001\u63da\u3052\u7acb\u3066\u306b\u5869\u3002<\/p>\n \u3059\u3063\u3054\u304f\u7f8e\u5473\uff5e\u3044\u3002<\/p>\n \u98df\u611f\u3082\u9d8f\u306e\u80f8\u8089\u307f\u305f\u3044\u306a\u611f\u3058\u304b\u306a\uff1f\u3068\u3044\u3046\u3088\u308a\u3001\u500b\u4eba\u7684\u306b\u306f\u9d8f\u8089\u3088\u308a\u597d\u304d\u306a\u98df\u611f\u30fb\u5473\u3060\u3063\u305f\u308a\u3057\u307e\u3059\u3002<\/p>\n \u305d\u308c\u306b\u3057\u3066\u3082\u3001\u3053\u3046\u3044\u3046\u6614\u304b\u3089\u3042\u308b\u65e5\u672c\u306e\u98df\u6750\u3063\u3066\u30b9\u30b4\u30a4\u3082\u306e\u304c\u6ca2\u5c71\u3042\u308a\u307e\u3059\u3088\u306d\u3002<\/p>\n \u3082\u3063\u3068\u3057\u3063\u304b\u308a\u898b\u76f4\u3057\u3066\u3069\u3093\u3069\u3093\u4f7f\u3063\u3066\u3044\u304d\u305f\u3044\u306a\u3042\uff08\u3068\u3001\u6d77\u5916\u306b\u3044\u308b\u304b\u3089\u4f59\u8a08\u305d\u3046\u601d\u3046\u306e\u304b\u306a\uff1f\uff09\u3002<\/p>\n \u9ad8\u91ce\u8c46\u8150\u3001\u4eca\u5ea6\u306f\u30ab\u30c4\u306b\u3057\u3066\u3082\u304a\u3044\u3057\u305d\u3046\u304b\u3082\u3001\u3068\u5bc6\u304b\u306b\uff08\uff1f\uff09\u76ee\u8ad6\u898b\u4e2d\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Koya Tofu Fried “Chicken” When I lived in Japan, I never really paid attention to many Japanese traditional food.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,28,29],"tags":[],"class_list":["post-35850","post","type-post","status-publish","format-standard","hentry","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35850","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=35850"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35850\/revisions"}],"predecessor-version":[{"id":35882,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35850\/revisions\/35882"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2~3 cups hot water
\n1 bag vegetable dashi<\/a> or 1 cube of vegetable soup base
\n1 clove garlic, cut in half
\nsalt and pepper
\ncorn starch for dusting
\nsalt<\/p>\n
\n2. Coat the tofu with corn starch.
\n3. Fry them in 350F oil for a few minutes until they become crispy outside.
\n4. Sprinkle salt.\u3000<\/p><\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"