Egg tofu with white fish

Mix beaten eggs and kelp stock in a 1:1 ratio, mix well until you can easily cut it with chopsticks, then pour into a strainer, add mirin and light soy sauce, and mix. You can also use a bleached cloth instead of a strainer

Place a baking sheet in a heat-resistant container so that the fish can be easily removed after steaming. Arrange the whitebait evenly on the baking sheet and pour in the egg mixture from step (1)

Place in a steamer and heat, then steam for 2 minutes over medium heat after steam starts to rise, and once a film has formed on the surface, open the lid slightly and steam over low heat for 10 minutes. At this time, it is a good idea to place an oven sheet or similar between the lids to prevent moisture from dripping onto the surface

Once it has solidified, remove the baking sheet onto a tray

Cut into bite-sized pieces and arrange in a bowl. Pour the finishing sauce made from Happomibijin and kelp stock over the dish, and garnish with grated ginger to taste