Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, creamy egg tofu with japanese-style an. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Creamy Egg Tofu with Japanese-Style An is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Creamy Egg Tofu with Japanese-Style An is something that I have loved my entire life.
Soft, silken, creamy Egg Tofu made with eggs and dashi. It is steamed, chilled, then served with savory dashi broth. Enjoy the refreshing flavors while it quickly melts away in your mouth.
To get started with this recipe, we have to first prepare a few ingredients. You can cook creamy egg tofu with japanese-style an using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Egg Tofu with Japanese-Style An:
- Make ready 2 Eggs
- Prepare 1 carton Soy milk (additive-free)
- Get 1 tbsp or sweetened mentsuyu with sugar Sukiyaki sauce
- Make ready 1 half a tin of scallops For Japanese-style scallop and mushroom an
- Prepare 1/2 packet Mushrooms such as maitake mushrooms
- Prepare 200 ml A mixture of the brine of tinned scallops and water
- Take 1 Salt
- Make ready 1 Katakuriko dissolved in water
- Get 1 Chopped green onion or mitsuba
Crispy Egg Tofu with Thai Sweet Chilli Sauce. Egg tofu is Japanese style tofu made with eggs and soymilk. They are incredibly soft and smooth. If you have eaten chawanmushi before, then you will know what I mean in terms of texture.
Instructions to make Creamy Egg Tofu with Japanese-Style An:
- Beat the eggs and mix in the soy milk and sukiyaki sauce. Strain the mixture.
- Pour the egg mixture into a dish and cover with cling film. Bring the water in a steamer to a boil. Place the dish in the steamer and steam for 2-3 minutes over a medium heat. Turn the heat down to low and continue to steam for a further 18 to 20 minutes.
- Make the Japanese-style an. Break the scallops into small pieces and mix together with 1 cup of mixture of the brine and water in a pan. Bring to the boil and add the maitake mushrooms. Season with salt.
- Add the katakuriko dissolved in water to thicken the sauce.
- Pour the an over the steamed egg tofu. Sprinkle with green onion or mitsuba.
- Use minced meat or imitation crab sticks in the ankake sauce. You can add plenty of any kind of mushrooms to your taste.
How to cook egg tofu with minced pork and black beans (in few simple steps). Silken is Japanese style and is Silken tofu is the creamiest type of tofu because it is unpressed and it is labeled with different consistencies. This cold tofu with century egg belongs to that genre. It's a childhood treat that I enjoyed so much growing up. During the curing process, the yolk turns from yellow to greyish dark green with a creamy consistency.
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