Simmered Koyadofu (Freeze Dried Tofu)

• 4 pieces (about 65g) koyadofu (freeze dried tofu)
• 600 ml niboshi dashi (soak niboshi in water before cooking overnight) *
• 2 g katsuobushi/dried bonito flakes (put it in a tea bag) *
• 3 Tbsp sugar *
• 1 Tbsp mirin *
• 1 Tbsp soy sauce *
• 1 tsp salt *
• 1 bunch spinach (optional)

1. Put the * ingredients in a medium-sized pot and bring to a simmer, then turn the heat to medium.
2. Put koyadofu in it, and simmer until a little liquid is left (for 10 ~ 15 minutes).
3. Top with spinach to finish.
4. optional
5. For your reference: Use the perfect size pot (or pan) when you place koyadofu, otherwise they can loose their shapes.

koyadofu, niboshi, bonito flakes, sugar, mirin, soy sauce, salt, spinach

Taken from cookpad.com/us/recipes/250246-simmered-koyadofu-freeze-dried-tofu (may not work)