Sauté seasonal root vegetables in sesame oil for a savory depth, then finish with vinegar for a refreshing, tangy taste. The Koyadofu soaks up the umami, providing a delicious accent to the flavor. It’s delicious, served either warm or chilled, making it perfect as a make-ahead side dish or a great addition to your lunch box.

Cooking

• Rehydrate the Koyadofu by soaking it in hot water (40–50°C / 104–122°F) for about 20 minutes. Squeeze out the water, gently press-wash it a few times, and then squeeze it very firmly. Cut each piece in half horizontally, then slice it thinly.
• Rehydrate the dried shiitake mushrooms in the measured amount of water. Reserve the soaking liquid.
• Cut the lotus root into 5mm (approx. 1/5 inch) half-moon slices. Slice the carrot and daikon into thin, short strips.
• Heat the sesame oil in a frying pan over medium heat. Add the vegetables in the following order: carrot, lotus root, and daikon. To bring out the sweetness of the vegetables, let them brown slightly without stirring too much before mixing them together.
• Add the Koyadofu (from step 1) and the shiitake mushrooms (including the soaking liquid) (from step 2) to the pan. Bring to a boil, then add the seasonings A) and mix. Simmer until the liquid has mostly evaporated, then add the vinegar and bring it to a boil once more.
• Turn off the heat. Let the dish sit until it cools to just above room temperature (to allow the flavors to meld), then stir in the yuzu juice and roasted sesame seeds. Plate the dish and garnish with yuzu zest.