Simple Simmered Koya Dofu (Macrobiotic)
Simple Simmered Koya Dofu (Macrobiotic)

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, simple simmered koya dofu (macrobiotic). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Simple Simmered Koya Dofu (Macrobiotic) is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Simple Simmered Koya Dofu (Macrobiotic) is something that I’ve loved my entire life. They’re nice and they look fantastic.

Grain: Polenta with fresh Corn Protein: Herbed Black Soybeans Seaweed: Dulse Condiment Vege: Carrots and Broccoli with Ume Dill Dressing Pickle: Pressed Chinese Cabbage, Red Radish, and Lemon Dessert: Berry Kanten. The following macrobiotic recipes have been prepared by Susan Waxman, acclaimed macrobiotic chef at the Strengthening Health Institute. He believed that by eating a simple, healthy diet, we could live in harmony with nature.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook simple simmered koya dofu (macrobiotic) using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Simple Simmered Koya Dofu (Macrobiotic):
  1. Take 2 blocks Koya dofu (freeze-dried tofu)
  2. Take 1/4 Carrot
  3. Prepare 4 Dried shiitake mushrooms
  4. Take 1/2 block Konnyaku (boiled)
  5. Get 4 Green beans, string beans, or your choice of beans
  6. Prepare 1 tbsp A- Soy sauce
  7. Make ready 1 tsp A- Sugar (preferably beet sugar)

This recipe complements the full balance of Macrobiotic eating, while. Macrobiotic and Simple are synonymous, and they have mutual synonyms. Macrobiotic adjective - Of or relating to the theory or practice of macrobiotics. Simple and macrobiotic are semantically related.

Instructions to make Simple Simmered Koya Dofu (Macrobiotic):
  1. Soak the koya dofu until just soft enough to cut, then cut into desired sizes. Soak the dried shiitake in 2 cups of water to reconstitute. Chop the other ingredients into bite-sized pieces.
  2. In a pot, boil the shiitake, 2 cups of soaking liquid, carrot, and konnyaku until tender.
  3. Add the koya dofu and the A ingredients and simmer until the liquid boils down.
  4. Add green beans parboiled in salt water.

Post your awesome macrobiotic recipes and photos here and share simple delicious healthy food with the world! The ingredients are simple and easy to process, the taste is great. Thanks for your recipe and video tutorials. Because kabocha is naturally very sweet, sweeter than butternut squash, a nice way to enjoy the kabochoa's natural flavor is to simmer it with minimum seasonings. For this recipe, I used only Shio Koji (塩麹), which brings out nice umami from kabocha.

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