A Koya tofu (freeze-dried tofu) steak dish that takes advantage of the sweetness of miso; you can enjoy the juicy flavour that seeps right through to the center of the tofu. Goes very nicely with rice and is also delicious cold in packed lunches. Pronunciation hint – The Japanese say “ko-ya do-fu” (long ‘o’s).

6 slices Koya tofu, 8 tablespoons grape seed oil, an appropriate amount of unbleached wheat flour, 2 chive stems. (The finished texture of the tofu may differ depending on the type of Koya tofu used. This recipe uses a hard variety that has not been treated with baking soda.)

A: 4 tablespoons fresh awase (mixed) miso, 4 tablespoons mirin, 1 tablespoon sake, 1 tablespoon maple syrup, 1/2 pack Vegetas Soup Mix (with the powder removed from the bag), 1/2 cup water.

1) Reconstitute the Koya tofu in warm water, squeeze and wash several times and then press between the hands to squeeze off excess moisture.

2) Mix all the ingredients in A, then soak 1) in this for at least 15 minutes.

3) Press 2) between the hands to squeeze off liquid (but don’t throw the liquid away) and cover all over in flour.

4) Heat some grape seed oil in a frying pan, arrange 3) in the pan and fry on both sides till a nice brown colour. Pour on the remaining liquid from 3) and continue to heat until almost all the moisture has evaporated.

5) Place on dishes, sprinkle on chopped chives.