Egg tofu with white fish

Combine beaten eggs and kelp broth in a 1:1 ratio, mix well with chopsticks until they can be cut off, then place in a strainer, add mirin and light soy sauce, and mix. Instead of using a strainer, you can squeeze it with a soaking cloth.

Place an oven sheet in a heat-resistant container to make it easy to remove when it is steamed. Arrange the white fish evenly on a sheet and pour the egg mixture from [1].

Place in a steamer and heat, then the steam is ready for 2 minutes on medium heat, and once the membrane is over it, open the lid slightly and steam over low heat for 10 minutes. At this time, it is best to place an oven sheet or something similar between the lids to prevent moisture from falling onto the surface.

Once it's hardened, remove the oven sheet into a batter.

Cut into easy-to-eat sizes and serve in a bowl. Pour it with finishing soup made from Happo Bijin and kelp stock, and add grated ginger to your liking.