Creamy Egg Tofu with Japanese-Style An

Name: Creamy Egg Tofu with Japanese-Style An
Yield: 2 servings
Cuisine: American
Ingredients: 2 Eggs; 1 carton Soy milk (additive-free); 1 tbsp or sweetened mentsuyu with sugar Sukiyaki sauce; 1 half a tin of scallops For Japanese-style scallop and mushroom an; 1/2 packet Mushrooms such as maitake mushrooms; 200 ml A mixture of the brine of tinned scallops and water; 1 Salt; 1 Katakuriko dissolved in water; 1 Chopped green onion or mitsuba

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

2 servings

2Eggs
1 cartonSoy milk (additive-free)
1 tbspor sweetened mentsuyu with sugar Sukiyaki sauce
1half a tin of scallops For Japanese-style scallop and mushroom an
1/2packet Mushrooms such as maitake mushrooms
200 mlA mixture of the brine of tinned scallops and water
1Salt
1Katakuriko dissolved in water
1Chopped green onion or mitsuba

Saved

Steps

1

Beat the eggs and mix in the soy milk and sukiyaki sauce. Strain the mixture.
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.
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.
4

Add the katakuriko dissolved in water to thicken the sauce.
5

Pour the an over the steamed egg tofu. Sprinkle with green onion or mitsuba.
6

Use minced meat or imitation crab sticks in the ankake sauce. You can add plenty of any kind of mushrooms to your taste.