Hey everyone, it’s Clark, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a special dish, Egg-Drop Soup with Tofu (Tamagotoji). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Egg-Drop Soup with Tofu (Tamagotoji) Recipe.
You can have Egg-Drop Soup with Tofu (Tamagotoji) using 13 ingredients and 3 steps. Here is how you cook it.
Ingredients of Egg-Drop Soup with Tofu (Tamagotoji)
- Take 200 g of tofu (cut into bite sized pieces).
- You need 1/2 of onion (cut into 7mm slices).
- You need of Sauce:.
- Prepare of * 1 tbsp soy souce.
- Make ready of * 1 tbsp sake.
- Prepare of * 1 tbsp mirin.
- You need of * 1 tbsp sugar.
- Make ready of * 50ml dashi.
- Prepare 2 of beaten eggs.
- Make ready of potato starch.
- You need 1 1/2 tbsp of vegetable oil.
- Prepare 1/2 tbsp of sesame oil.
- Prepare 1 bunch of mizuna (potherb mustard) for topping.
Egg-Drop Soup with Tofu (Tamagotoji) instructions
- Dust the tofu with potato starch, shake off excess. Heat the vegetable oil in a pan, put tofu in it and fry until crisp over medium heat. Add onion and stir fry until cooked..
- Pour in the sauce (*) and cook for 2~3 mins over medium heat..
- Pour in the beaten egg and mizuna and cook with a lid. To finish it off, pour sesame oil from the edge of the pan to inside of it. Turn off the heat when becomes desired hardness of the eggs. (adjust the hardness of the egg with the remaining heat).
