Steamed Egg and Tofu

Name: Steamed Egg and Tofu
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 blocks Tofu (silken or firm); 1 ☆Egg; 150 ml ☆Japanese dashi stock; 1/2 tsp ☆Salt; 150 ml Dashi stock; 1 tsp Salt; 1 dash Soy sauce; 2 tbsp Katakuriko slurry; 1 Edamame; 6 Shrimp

cookpad.japan @cookpad_jp

I combined my husband's 2 favorites into 1 dish.

Delicious either piping hot or chilled. Recipe by Pokki-

I combined my husband's 2 favorites into 1 dish.

Delicious either piping hot or chilled. Recipe by Pokki-

cookpad.japan @cookpad_jp

I combined my husband's 2 favorites into 1 dish.

Delicious either piping hot or chilled. Recipe by Pokki-

I combined my husband's 2 favorites into 1 dish.

Delicious either piping hot or chilled. Recipe by Pokki-

Saved

Ingredients

6 servings

1 1/2blocks Tofu (silken or firm)
1☆Egg
150 ml☆Japanese dashi stock
1/2 tsp☆Salt
Ankake Sauce:
150 mlDashi stock
1 tspSalt
1 dashSoy sauce
2 tbspKatakuriko slurry
1Edamame
6Shrimp

Saved

Steps

1

Drain the tofu and put into a heatproof dish.
2

Combine the ☆ ingredients and pour it into the dish from Step 1. Steam in a steamer for 10-15 minutes.
3

Devein and boil the shrimp in hot water with a little sake (not listed in the ingredients), then peel the shells.
4

Heat the ingredients for the ankake sauce. When the egg tofu from Step 2 is cooked, top with the ankake sauce, edamame, and shrimp from Step 3.