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Creamy Egg Tofu With Japanese-style An Recipe

Creamy Egg Tofu with Japanese-Style An Recipe
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Serving : 2
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Prepare the ingredients before making Creamy Egg Tofu with Japanese-Style An in your home. Then, follow these steps below to serve Creamy Egg Tofu with Japanese-Style An for your family or friends.

Ingredients: Creamy Egg Tofu with Japanese-Style An

  • 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

How to Make Creamy Egg Tofu with Japanese-Style An

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Creamy Egg Tofu with Japanese-Style An in your home by yourself.

    Step 1
  • Beat the eggs and mix in the soy milk and sukiyaki sauce. Strain the mixture.
  • Step 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.
  • Step 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.
  • Step 4
  • Add the katakuriko dissolved in water to thicken the sauce.
  • Step 5
  • Pour the an over the steamed egg tofu. Sprinkle with green onion or mitsuba.
  • Step 6
  • Use minced meat or imitation crab sticks in the ankake sauce. You can add plenty of any kind of mushrooms to your taste.
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