Komo-dofu ｜ Our Regional Cuisines

1. Julienne the carrots and burdock root. Use extra dashi broth, sugar, and light soy sauce to stew and lightly flavor them.

2. Cut the tofu into four and drain the water.

3. Clean the straw, removing any parts aside from the main stalk. Cut the straw to around 35cm in length. Gather it by one end and spread out the straw; line up the four cut pieces of tofu into two columns inside.

4. Sandwich the carrots and burdock root in 1 in between the tofu.

5. Line up the straw, bundle one end, intertwine all of the straw with nylon strings or straw, and tightly fasten.

6. Steam for about 15min.

7. Carefully remove the straw from the steamed tofu, add dashi broth and Seasoning A to a pot, and stew to deepen the flavor.
You can also cut it diagonally, transfer it to a bowl, and enjoy with wasabi soy sauce, etc.