Gold and silver tofu
When using a steamer, lay a cooking sheet on the container so that it does not put too much pressure on it. If the container originally has legs, no cooking sheet is required.
Please also refer to this page for information on the ingredients introduced in this recipe.
Mix 5 eggs well into a bowl with chopsticks, add bonito soup stock, light soy sauce, and salt, and mix well.
Strain it once to remove the choriza.
Layer the cooking sheet on the rectangular container as shown in the photo. Place the cooking sheet on the steamer and place the container on top of it. Pour in the strained egg mixture, crush the bubbles, cover, and steam for 2 minutes on high heat.
After 2 minutes, make sure the surface of the egg is white, then use chopsticks to create a base on top of the container, place a cooking sheet on it, cover it, and steam it over a low heat for another 20 minutes. At this time, hold the chopsticks between the lid and create a gap.
Once it's steamed, remove the heat and let it cool. (If you don't have time, pour it over ice water.) Once it's cooled, remove the entire cooking sheet and cut it into pieces.
The silken tofu is also cut into bite-sized pieces, pour water into a bowl, and then place the two-colored tofu in the water to complete. (Add ice to make it cooler.) Apply to the mixed [A].
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- Whole eggs
- 5 pieces (approx. 250cc)
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- Bonito dashi
- 250cc
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- Light soy sauce
- 1 tsp
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- salt
- 1/3 tsp
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- Silk tofu
- 1/2
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[A]
- Bonito dashi
- 2 tbsp
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- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 2 tbsp
