Culinary Art Studio - October 2012
Ingredients
| Fried tofu (silken) | 2 pieces → Blanch in boiling water to remove excess oil, tear into pieces |
Seasoning A
| Dashi broth | 200ml |
| Sugar | 3 tablespoons |
| Soy sauce | 3 tablespoons |
| Eggs | 3 pieces |
Seasoning B
| Braising liquid from tofu | 100ml |
| Soy sauce | 2 teaspoons |
| Mirin | 2 teaspoons |
| Grated daikon radish | As needed |
| Grated ginger | As needed |
| Spinach | As needed → Boil and cut into 3cm pieces |
| Bonito flakes | As needed → Sprinkle on spinach |
Instructions
- Bring
to a boil, add the fried tofu, and simmer for about 8-9 minutes to absorb the flavor. - Squeeze the tofu from step 1 and pack it into a mold (line the bottom of the mold with parchment paper).
- Mix the beaten eggs with
, then pour into the mold from step 2. - Place step 3 on a baking tray filled with water and steam-bake in a 180°C oven for 20-25 minutes.
- Once cooled, remove from the mold and cut into pieces. Arrange on a plate and serve with grated daikon radish, grated ginger, and boiled spinach dressed with bonito flakes.