Steps to Make Favorite Creamy Egg Tofu with Japanese-Style An
Hello everybody, it's Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, Recipe of Speedy Creamy Egg Tofu with Japanese-Style An. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Creamy Egg Tofu with Japanese-Style An, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy Egg Tofu with Japanese-Style An delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Creamy Egg Tofu with Japanese-Style An is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few components. You can cook Creamy Egg Tofu with Japanese-Style An using 9 ingredients and 6 steps. Here is how you cook it.
I got this idea when I made egg custard and from a recipe I learnt from a cookery lesson. I changed the recipe to my taste.
If you can't obtain sukiyaki sauce, mix mentsuyu with sugar instead.
You can use any dishes such as bowls, soba-choko cups or chawan-mushi cups.
Serve with plenty of hot an and this dish will warm you up. For 2-3 servings. Recipe by Shibachama
Ingredients and spices that need to be Take to make Creamy Egg Tofu with Japanese-Style An:
- 2 Eggs
- 1 carton Soy milk (additive-free)
- 1 tbsp or sweetened mentsuyu with sugar Sukiyaki sauce
- 1 half a tin of scallops For Japanese-style scallop and mushroom an
- 1/2 packet Mushrooms such as maitake mushrooms
- 200 ml A mixture of the brine of tinned scallops and water
- 1 Salt
- 1 Katakuriko dissolved in water
- 1 Chopped green onion or mitsuba
Steps 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.
While this is certainly not the end all be all guide to cooking fast and simple lunches it's very good food for thought. The expectation is that will get your creative juices flowing so that you can prepare excellent lunches for your own family without having to perform too much heavy cooking through the process.
So that's going to wrap it up with this exceptional food Recipe of Speedy Creamy Egg Tofu with Japanese-Style An. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!