Egg Drop with Koya Tofu & Peas

Name: Egg Drop with Koya Tofu & Peas
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams in their pods Peas; 2 blocks Koya tofu; 1/2 Aburaage; 500 ml Dashi stock; 2 tsp Sugar; 1 1/2 tbsp Soy sauce; 1 tbsp Mirin; 2 Eggs

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

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

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

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

Saved

Ingredients

4 servings

200 gramsin their pods Peas
2blocks Koya tofu
1/2Aburaage
500 mlDashi stock
2 tspSugar
1 1/2 tbspSoy sauce
1 tbspMirin
2Eggs

Saved

Steps

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.