HOME Recipe Cauliflower Egg Toji

Cauliflower egg toji

Adding eggs in two portions of whites and egg yolk will make the finished product look really good.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Vegetable side dishes

Tamura Takashi

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Cooking time: 10 minutes

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How to make it

The cauliflower is split into small pieces that are easy to eat, and the shimeji mushrooms are loosened with a clue. Cut the versatile green onions into 2cm wide pieces. Heat the olive oil in a frying pan, add the fresh cauliflower and shimeji mushrooms and lightly fry.

Once everything is cooked roughly, add bonito soup stock, mirin, and dark soy sauce, and stir-fry for about 3 minutes.

Lightly beat the three eggs. First put the white part in the frying pan in [2] and cook it half-boiled, then turn the yolk part.

After about 30 seconds, the whole thing is cooked, sprinkle with all-purpose green onions and you're done.

material

cauliflower

100g
Shimeji

100g
Olive Oil Ardoino Extra Virgin

1 tablespoon
Bonito dashi

100cc
Mirin

1/2 tablespoon
Dark soy sauce

1/2 tablespoon
egg

3 pieces
All-purpose green onions

8g

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