Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, egg-drop soup with tofu (tamagotoji). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Egg-Drop Soup with Tofu (Tamagotoji) is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Egg-Drop Soup with Tofu (Tamagotoji) is something that I have loved my entire life.
The home cook style Chinese egg drops soup is well-known wherever there is a large Chinese community. It is especially prevalent in America which has become the regular items on the menu Add some spinach for an egg drop soup with spinach, or add tofu for an egg drop soup with tofu. However, unlike Chinese egg drop soup, egg is not dropped into the soup to make these versions. Tofu and tofu products such as yuba (dried tofu skin) and aburaage (thin fried tofu) are also very Keyword: scrambled eggs, tamago toji, tamagotoji.
To begin with this recipe, we must prepare a few ingredients. You can have egg-drop soup with tofu (tamagotoji) using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Egg-Drop Soup with Tofu (Tamagotoji):
- Get 200 g tofu (cut into bite sized pieces)
- Make ready 1/2 onion (cut into 7mm slices)
- Make ready Sauce:
- Take * 1 tbsp soy souce
- Make ready * 1 tbsp sake
- Prepare * 1 tbsp mirin
- Make ready * 1 tbsp sugar
- Get * 50ml dashi
- Take 2 beaten eggs
- Get potato starch
- Prepare 1 1/2 tbsp vegetable oil
- Get 1/2 tbsp sesame oil
- Prepare 1 bunch mizuna (potherb mustard) for topping
Bring soup to a boil and with a ladle or chopsticks stir the soup clockwise. Pour in the beaten egg, remove the soup from the heat and stir counterclockwise. Egg Tofu is Japanese steamed tofu made of eggs and dashi mixture that is steamed till firm, chilled, then served with a dashi and soy sauce broth. Even though it's called "tofu", egg tofu does not include soybeans or nigari.
Steps to make Egg-Drop Soup with Tofu (Tamagotoji):
- 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.
- Pour in the sauce (*) and cook for 2~3 mins over medium heat.
- 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)
Egg Tofu is Japanese steamed tofu made of eggs and dashi mixture that is steamed till firm, chilled, then served with a dashi and soy sauce broth. Even though it's called "tofu", egg tofu does not include soybeans or nigari. It is magnesium chloride which is used to firm soymilk into. Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. And every single Saturday — like, we're talking nearly two.
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