Hot or Cold Tofu with Egg and Edamame Ankake Sauce
It was getting hot and I was craving something cold and smooth. I made this with things I had at home, and my family loved it! This cold ankake tofu is definitely our new family favorite.
For steps 4 and 5: make sure to pour in the dissolved katakuriko and beaten eggs when the mixture is boiling.
Please adjust the amount of salt and grated ginger to taste. Recipe by Komomomomo.
Hot or Cold Tofu with Egg and Edamame Ankake Sauce
It was getting hot and I was craving something cold and smooth. I made this with things I had at home, and my family loved it! This cold ankake tofu is definitely our new family favorite.
For steps 4 and 5: make sure to pour in the dissolved katakuriko and beaten eggs when the mixture is boiling.
Please adjust the amount of salt and grated ginger to taste. Recipe by Komomomomo.
Cooking Instructions
- 1
There were three tofu in the single package that I bought, so I used one for each serving. You could certainly chop up a large block of tofu instead.
- 2
Boil the edamame and take out of the pods. When using frozen edamame, defrost, and take out of the pods.
- 3
Put the ◆ water and chicken stock powder into a pan and bring that to a boil. Add soy sauce, mirin, salt, and ginger. Taste, and add salt if necessary.
- 4
Mix the ◎ katakuriko and water in a container to dissolve. Pour into the boiling pot in small batches to thicken.
- 5
Beat eggs in a bowl. Pour into the boiling pan little by little. Also add the edamame beans. Stir with a ladle and turn the heat off.
- 6
During the summer, it's tasty if you chill the thick sauce in the fridge and pour over some cold tofu.
- 7
Whether hot or cold - pour the thick sauce over the tofu immediately before serving. When serving hot, warm tofu in hot but not boiling water.
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