Steamed egg with whitebait and tofu
The key is to cook the egg half-cooked. Eating it with a sauce made from soy sauce and sesame oil allows you to enjoy the rich flavor of the egg yolk
How to make it
1
Cut the tofu into bite-sized pieces and arrange them in a bowl. Place the shirasu on top
2
Crack the eggs into the center of the bowl, pour on the scallion oil, place in a steamer and steam for 2-3 minutes
3
Once the surface of the eggs has solidified, remove them from the heat. Pour the mixture (A) from another bowl over the eggs
4
Top with chopped chives and it's done
Ingredients for 2 people
-
- Whitebait
- 30g
-
- egg
- 1 piece
-
- Tofu
- 180g
-
- Scallion oil
- 2 tbsp
-
[A]
- soy sauce
- 1 tsp
-
- Sesame oil
- 2 tsp
-
- For assatsuki
- 10g
[PR]
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