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Koya Tofu and Udon Noodles Sukiyaki - Recipe Video

A simple and easy to understand recipe video shows how to make Koya Tofu and Udon Noodles Sukiyaki.
This is an introduction to sukiyaki using koya tofu, but not meat. The umami flavor of vegetables goes well with koya tofu soaked with Kanto-style sukiyaki sauce (warishita). We also added udon noodles to make a hearty dish. This sukiyaki is a bit different from the usual flavor, so you should definitely give it a try!
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Cook time

30 minutes

Ingredients
2 servings

  • Udon
    1 head(s)
  • Koya tofu
    3 sheets
  • Water
    as needed
  • Cabbage
    250 g
  • Chinese chive
    100 g
  • Carrot
    50 g
  • Sukiyaki Sauce (Warishita)
  • Cooking sake
    150 ml
  • Soy sauce
    150 ml
  • Japanese sweet cooking wine (Mirin)
    150 ml
  • Sugar
    40 g
  • Beaten eggs
    2

How to make

  1. Prepare. Heats and thaws udon noodles according to the package description. Peel the carrots and set aside.
  2. 1. Place the koya tofu in a bowl filled with water and rehydrate according to the package directions. Drain and cut in half.
  3. 2. Cut the cabbage into bite-sized pieces. Cut carrots into strips.
  4. 3. Cut Chinese chive into 2-inch wide pieces.
  5. 4. Add Kanto-style sukiyaki sauce (warishita) ingredients to a pot, bring to a boil over medium heat, and remove from the heat.
  6. 5. Line up Step 2 in a sukiyaki pot, pour in Step 4, simmer over medium heat for about 3 minutes, add Step 1, and simmer for about 5 minutes.
  7. 6. Once the koya tofu has absorbed the flavor, add udon noodles and bring to a boil over medium heat. Add Step 3 and remove from heat when Chinese chive has softened.
  8. 7. Dip in beaten eggs to enjoy the meal.

Tips for cooking

Please adjust the seasoning to your taste. For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs. *Detailed instructions on raw eggs to be added.

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