Tofu chigae with goya


When the Korean hot soup meets Summer go~ya…
The bitter squash makes this Winter dish totally perfect for a hot day (yes, still f… hot here, it’s mid-summer now).

You can’t make simpler : I’ve reheated all this in dashi (fish stock). Also the egg white.

Added silky tofu.

Hot with a drizzle of fragrant sesame oil.

Served with hatsuga genmai (sprouted rice) sprinkled by black sesame powder.

The egg yolk, to be added on the table.

Mmmm….

4 thoughts on “Tofu chigae with goya

  1. Pingback: September’s round up « GOURMANDE in OSAKA

  2. Pingback: Go go-ya ! an Okinawan super food « GOURMANDE in OSAKA

  3. Pingback: Korean Gourmande « GOURMANDE in OSAKA

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