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

-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


-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!

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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



    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!


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