Egg-Drop Soup with Tofu (Tamagotoji)

Name: How to cook Egg-Drop Soup with Tofu (Tamagotoji) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Rie

Egg-Drop Soup with Tofu (Tamagotoji)

In this tamagotoji, I use tofu and onion, which are cooked with the dashi stock (dashi and soy sauce, sake, sugar and so on) and finished with beaten eggs poured over it. Besides this, Katsu-don (a bowl of rice topped with pork cutlet), Oyako-don (topped with chicken and egg), Ten-don(topped with tempura) are also served in the same way as this tamagotoji in many places.

Ingredient

Food ration :

2 servings

Cooking time :

15 mins

200 g

tofu (cut into bite sized pieces)

1/2

onion (cut into 7mm slices)

beaten eggs

1 1/2 tbsp

vegetable oil

1/2 tbsp

sesame oil

1 bunch

mizuna (potherb mustard) for topping

Cooking instructions

* 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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