Creamy Egg Tofu with Japanese-Style An
I got this idea when I made egg custard and from a recipe I learnt from a cookery lesson. I changed the recipe to my taste.
If you can't obtain sukiyaki sauce, mix mentsuyu with sugar instead.
You can use any dishes such as bowls, soba-choko cups or chawan-mushi cups.
Serve with plenty of hot an and this dish will warm you up. For 2-3 servings. Recipe by Shibachama
Ingredients
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2 Eggs
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1 carton Soy milk (additive-free)
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1 tbsp or sweetened mentsuyu with sugar Sukiyaki sauce
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1 half a tin of scallops For Japanese-style scallop and mushroom an
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1/2 packet Mushrooms such as maitake mushrooms
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200 ml A mixture of the brine of tinned scallops and water
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1 Salt
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1 Katakuriko dissolved in water
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1 Chopped green onion or mitsuba
Cooking Instructions
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1
Beat the eggs and mix in the soy milk and sukiyaki sauce. Strain the mixture.
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2
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.
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3
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.
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4
Add the katakuriko dissolved in water to thicken the sauce.
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5
Pour the an over the steamed egg tofu. Sprinkle with green onion or mitsuba.
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6
Use minced meat or imitation crab sticks in the ankake sauce. You can add plenty of any kind of mushrooms to your taste.
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