Fried koyadofu: Difference between revisions
From WikiDotMako
(formatting fixes) |
|||
| (3 intermediate revisions by 3 users not shown) | |||
| Line 1: | Line 1: | ||
== | ==Karaage== | ||
# Soak koyadofu in water until it becomes soft and spongy. | |||
# Lightly squeeze out the water. | |||
# Leave them in ''kotsu no iranai karaageko'' for 5 minutes. Alternatively, dip them in soy sauce, sesame oil, mirin, and spices of your choice and leave them in starch for 5 minutes. | |||
# Deep-fry them. | |||
Latest revision as of 23:23, 29 August 2011
Karaage[edit]
- Soak koyadofu in water until it becomes soft and spongy.
- Lightly squeeze out the water.
- Leave them in kotsu no iranai karaageko for 5 minutes. Alternatively, dip them in soy sauce, sesame oil, mirin, and spices of your choice and leave them in starch for 5 minutes.
- Deep-fry them.
