Egg-Drop Soup with Tofu (Tamagotoji)

Source : 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 ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : August 24, 2022

Step:

  1. 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.

  2. Pour in the sauce (*) and cook for 2~3 mins over medium heat.

  3. 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)


Ingredients

  1. 200 g tofu (cut into bite sized pieces)
  2. 1/2 onion (cut into 7mm slices)
  3. Sauce:
  4. * 1 tbsp soy souce
  5. * 1 tbsp sake
  6. * 1 tbsp mirin
  7. * 1 tbsp sugar
  8. * 50ml dashi
  9. 2 beaten eggs
  10. potato starch
  11. 1 1/2 tbsp vegetable oil
  12. 1/2 tbsp sesame oil
  13. 1 bunch mizuna (potherb mustard) for topping

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