Egg Drop with Koya Tofu & Peas
cookpad.japan @cookpad_jp
When I saw the peas in the supermarket, I remembered the side dish we used to eat a long time ago. My mom always added deep aburaage for flavor.
Recipe by Raby
Egg Drop with Koya Tofu & Peas
When I saw the peas in the supermarket, I remembered the side dish we used to eat a long time ago. My mom always added deep aburaage for flavor.
Recipe by Raby
Cooking Instructions
- 1
Reconstitute the koya tofu in lukewarm water. Tightly squeeze out the excess moisture and cut into bite-sized pieces. Cut the aburaage into 6-7 mm wide strips.
- 2
Remove the peas from the pods and boil for 1 minute in salted water. Place the boiled peas in cold water and then drain.
- 3
Put the dashi stock, sugar, soy sauce, and mirin in a pot and turn on the heat. When it comes to a boil, add the koya tofu and the peas. Turn the heat to medium-low and simmer for 5-6 minutes.
- 4
Break the egg into a bowl and beat. Pour into Step 3, cover with a lid, and turn off the heat. When the egg becomes cooked to your liking, it's finished.
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