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Egg-drop Soup With Tofu (tamagotoji) Recipe

Egg-Drop Soup with Tofu (Tamagotoji) Recipe
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Cooking Time : 15 minutes
Serving : 2
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Prepare the ingredients before making Egg-Drop Soup with Tofu (Tamagotoji) in your home. Then, follow these steps below to serve Egg-Drop Soup with Tofu (Tamagotoji) for your family or friends.

Ingredients: Egg-Drop Soup with Tofu (Tamagotoji)

  • 200 g tofu (cut into bite sized pieces)
  • 1/2 onion (cut into 7mm slices)
  • Sauce:
  • * 1 tbsp soy souce
  • * 1 tbsp sake
  • * 1 tbsp mirin
  • * 1 tbsp sugar
  • * 50ml dashi
  • 2 beaten eggs
  • potato starch
  • 1 1/2 tbsp vegetable oil
  • 1/2 tbsp sesame oil
  • 1 bunch mizuna (potherb mustard) for topping

How to Make Egg-Drop Soup with Tofu (Tamagotoji)

If you have prepared the ingredients needed, now time to start cooking. There are 3 steps you must follow to make Egg-Drop Soup with Tofu (Tamagotoji) in your home by yourself.

    Step 1
  • Dust the tofu with potato starch, shake off excess. Heat the vegetable oil in a pan, put tofu in it and fry until crisp over medium heat. Add onion and stir fry until cooked.
  • Step 2
  • Pour in the sauce (*) and cook for 2~3 mins over medium heat.
  • Step 3
  • Pour in the beaten egg and mizuna and cook with a lid. To finish it off, pour sesame oil from the edge of the pan to inside of it. Turn off the heat when becomes desired hardness of the eggs. (adjust the hardness of the egg with the remaining heat)
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