Japanese Cuisine: Koyadofu Cheese & Bacon Rolls

Koyadofu is one kind of tofu that can beasily arranged into all kinds of interesting appetizers in Japanese Homes’ Gastronomy!
Here is a simple suggestsion for yummy snack to be eaten by all, and with a good beer for adults!

Koyadofu Cheese & Bacon Rolls

INGREDIENTS: For 8 rolls

-Koyadofu: 4 sheets or 80 g
-Sliced cheese: 2
-Flour: as appropriate
-Thin pork belly slices: 8
-Salad oil a little

SAUCE:
-Dashi/Japanese soup stock (if unavailable use bouillon of your choice): 1 cup/200ml/cc
-Soy sauce: 2 tablespoons
-Mirin/sweet Japanese sake: 2 tablespoons
-Sugar: 1 tablespoon

RECIPE:

-Soften the koyadofu into lukewarm water. Press water out firmly.
Cut each “sheet” into identical halves

-Cut the sliced cheese into 4 identical parts.

-Cut the koyadofu as shown in picture through 4 fifths of it depth. Insert a pice of sliced cheese inside the cut.

-Roll the koyadofu “sandwich” inside a slice of pork belly and sprinkle with flour.

-Heat some oil in frying pan. Place the rolls together with their “tails” down. Cover with glass lid and cook over medium fire until the meat is conpletely cooked and attained a nice colour.

-Add the sauce ingredients and cook turning the rolls 2 or 3 times until the juices have practically disappeare/evaporated.

-Serve on a plate with some chopped thin leeks and if desired sprinkle with a little chili pepper!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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4 thoughts on “Japanese Cuisine: Koyadofu Cheese & Bacon Rolls”

  1. Dear Robert,
    How are you keeping? I just love the way you present your recipe with so many pictures and step by step instructions :)) Thanks for sharing this wonderful dish. Love it ! Will try it out with the local silky tofu. You think it will work and taste as good as koyadofu ? And I just cooked tofu with wakame and wasabi topping and have posted it up …haha great mind thinks alike :p

    Regards,
    Elin

    Like

    1. Dear Elin!
      I’m fine! Thank you so much!
      Basically as long as it is tofu, most recipes apply, although the water content may have to be taken in account!
      Cheers,
      Robert-Gilles

      Like

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