Culinary Workshop - Culinary Art - 2011.Oct.
Ingredients (11×14cm mold)
| Firm tofu |
1 block (350g) ... Place tofu and 200ml of water in a pot, bring to a boil, then drain. Squeeze with a cloth and sieve to make it smooth. |
| Eggs |
2 |
| Carrot |
40g ... Finely chopped |
| Wood ear mushrooms |
3-4 pieces ... Finely chopped |
| Green beans |
5 ... Sliced thinly |
Seasonings A
| Dashi broth |
100ml |
| Sugar |
1 tsp |
| Salt |
A pinch |
Seasonings B
| Rice flour |
1 tbsp |
| Sugar |
2 tbsp |
| Salt |
1/3 tsp |
| Soy sauce |
A dash |
Yoshino Sauce
| Dashi broth |
200ml |
| Mirin |
2 tbsp |
| Light soy sauce |
1 1/2 tbsp |
| Potato starch |
2/3 tsp ... Dissolve in double the amount of water |
Garnish
| Grated daikon radish |
As needed |
| Grated ginger |
As needed |
Steps
- In a small pot, combine carrot, green beans, and Seasonings A. Cook, then drain.
- In a bowl, mix sieved tofu with Seasonings B. Gradually add beaten eggs, then mix in the ingredients from Step 1. Pour into a greased mold.
- Place in a steamer with boiling water and steam for 15 minutes over low heat.
- Remove from the mold and lightly pan-fry in a skillet with a thin layer of sesame oil (not listed). Cut into desired sizes.
- Serve on a plate, top with Yoshino sauce, and garnish with grated daikon radish and grated ginger.