Creamy Egg Tofu with Japanese-Style An.
You can have Creamy Egg Tofu with Japanese-Style An using 9 ingredients and 6 steps. Here is how you cook that.
Ingredients of Creamy Egg Tofu with Japanese-Style An
- You need 2 of Eggs.
- Prepare 1 carton of Soy milk (additive-free).
- You need 1 tbsp of or sweetened mentsuyu with sugar Sukiyaki sauce.
- Prepare 1 of half a tin of scallops For Japanese-style scallop and mushroom an.
- Prepare 1/2 of packet Mushrooms such as maitake mushrooms.
- It's 200 ml of A mixture of the brine of tinned scallops and water.
- It's 1 of Salt.
- You need 1 of Katakuriko dissolved in water.
- You need 1 of Chopped green onion or mitsuba.
Creamy Egg Tofu with Japanese-Style An instructions
- Beat the eggs and mix in the soy milk and sukiyaki sauce. Strain the mixture..
- Pour the egg mixture into a dish and cover with cling film. Bring the water in a steamer to a boil. Place the dish in the steamer and steam for 2-3 minutes over a medium heat. Turn the heat down to low and continue to steam for a further 18 to 20 minutes..
- Make the Japanese-style an. Break the scallops into small pieces and mix together with 1 cup of mixture of the brine and water in a pan. Bring to the boil and add the maitake mushrooms. Season with salt..
- Add the katakuriko dissolved in water to thicken the sauce..
- Pour the an over the steamed egg tofu. Sprinkle with green onion or mitsuba..
- Use minced meat or imitation crab sticks in the ankake sauce. You can add plenty of any kind of mushrooms to your taste..
No comments:
Post a Comment