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Steamed Egg and Tofu

1 1/2 blocks Tofu (silken or firm)
1 Egg
150 ml Japanese dashi stock
1/2 tsp Salt
150 ml Dashi stock
1 tsp Salt
1 dash Soy sauce
2 tbsp Katakuriko slurry
1 Edamame
6 Shrimp


Drain the tofu and put into a heatproof dish. Combine the ingredients and pour it into the dish from Step 1. Steam in a steamer for 10-15 minutes. Devein and boil the shrimp in hot water with a little sake (not listed in the ingredients), then peel the shells. Heat the ingredients for the ankake sauce. When the egg tofu from Step 2 is cooked, top with the ankake sauce, edamame, and shrimp from Step 3.

Source: cookpad.com