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EGG-TOFU
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Seaweed and Vegetables, Nutrious Japansese Cooking No. 2
| It’s a fresh dish and an atractive dish for early summer. | |
| 20g. (2/3 oz.) | fresh wakame seaweed |
| 4 | eggs |
| 1 1/2 cups | dashi stock |
A: 2/3 teaspoon salt 1 1/2 teaspoons light soy sauce 1 teaspoon mirin
B: [3/4 cup dashi stock-3 tablespoons light soy sauce-3 tablespoons mirin]
4 kinome sprigs
DIRECTIONS:
(1) Boil fresh wakame seaweed lightly, dip into water and cut into 4-5cm. (1 1/2 -2 in.) lengths.
(2) Heat dashi stock briefly and combine with A.
(3) Heat B to boiling point. Cool.
(4) Beat eggs well, (do not whip) and mix (2). Strain through gauze. Pour egg mixture into square baking pan, soaked in water and drained. Add (1)-wakame seaweed. Remove foam.
(5) Put (4) into heated steamer (covered with gauze). Cover with lid. Steam over high heat for 2-3 minutes, then reduce flame to low and continue steaming for 15-18 minutes. Remove from heat and chill. Cool in refrigerator. Cut egg-tofu into 4 equal pieces when chilled. Serve, pour (3) around tofu garnish with kinome sprigs.
Source ISBN 4915249107
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