Easy Giseidofu with Tofu and Egg

Name: Easy Giseidofu with Tofu and Egg
Yield: 3 servings
Cuisine: American
Ingredients: 1 block Firm tofu (300 g); 1 Carrot; 1 Green vegetables (such as mangetout beans, edamame, or green beans); 1 Fresh shitake mushrooms, dried shiitake mushrooms, or dried hijiki; 1 Prawns (good for the colour and texture); 1 Yuzu (optional); 1 Egg yolk; 1 -1 1/2 ladles' full Dashi stock or water + dashi powder; 2 tbsp Mentsuyu (3x concentrated); 1 tsp Katakuriko (dissolved in the same quantity of water)

cookpad.japan @cookpad_jp

I used to use a steamer to make this dish when my friend taught me this recipe more than 10 years ago.
I continued to use a steamer for a while, but I changed to a microwave several years ago. This is how I use a microwave for just several minutes. It is very easy and healthy.
The ingredients and seasonings are my own recipe.

Use round dishes to shape the tofu mixture.
After microwaving the mixture, place the dish upside down onto a separate serving dish.

Add any ingredients to the tofu mixture. Recipe by mielle

Use round dishes to shape the tofu mixture.
After microwaving the mixture, place the dish upside down onto a separate serving dish.

Add any ingredients to the tofu mixture. Recipe by mielle

cookpad.japan @cookpad_jp

Use round dishes to shape the tofu mixture.
After microwaving the mixture, place the dish upside down onto a separate serving dish.

Add any ingredients to the tofu mixture. Recipe by mielle

Use round dishes to shape the tofu mixture.
After microwaving the mixture, place the dish upside down onto a separate serving dish.

Add any ingredients to the tofu mixture. Recipe by mielle

Saved

Ingredients

3 servings

1 blockFirm tofu (300 g)
Any leftover vegetables in your fridge:
1Carrot
1Green vegetables (such as mangetout beans, edamame, or green beans)
1Fresh shitake mushrooms, dried shiitake mushrooms, or dried hijiki
1Prawns (good for the colour and texture)
1Yuzu (optional)
1Egg yolk
1-1 1/2 ladles' full Dashi stock or water + dashi powder
2 tbspMentsuyu (3x concentrated)
1 tspKatakuriko (dissolved in the same quantity of water)

Saved

Steps

1

Absorb the excess water from the tofu with paper towels. Julienne the vegetables.
2

Blanch the prepared vegetables (about for 1 minute). You don't need to blanch the frozen edamame beans or pre-cooked edamame beans. If you use prawns, cook quickly in the same water after blanching the vegetables.
3

Save some vegetables for garnish.
4

Mash the tofu until smooth and stir in the egg yolk (you can add 1 tablespoon of mentsuyu, not listed in the ingredients).
5

Add the vegetables from Step 2 to the tofu mixture. I used prawns, carrot, and edamame beans in the photo. Add small shavings of yuzu to enhance the flavour of the mixture.
6

Line round-bottomed dishes with cling film. Ladle 1/3 of the mixture from Step 5 into each dish. Pull the sides of the cling film toward the top and twist to seal. Lay the twisted part over the top of the mixture.
7

Microwave each dish for 2 minutes. After microwaving, upturn the dishes onto your serving dishes. Do this after they have cooled, since they will be very hot.
8

Put one ladle of dashi stock (or water + dashi powder) and 2 tablespoons of mentsuyu together and bring to the boil. Add the katakuriko to thicken.
9

Pour an sauce over the tofu dish and garnish with the vegetables you set aside and the yuzu shavings. Yuzu will give a great flavour to the dish, so I suggest you use it if you have some!!
10

To store yuzu, wrap it up in a double layers of cling film and freeze. You can shave or grate the rind anytime you need it for cooking or for garnish in your clear broth.