Steps to Make Super Quick Homemade Hot or Cold Tofu with Egg and Edamame Ankake Sauce
Hello everybody, I hope you are having an incredible day today. Today, we're going to make a special dish, Simple Way to Make Ultimate Hot or Cold Tofu with Egg and Edamame Ankake Sauce. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Hot or Cold Tofu with Egg and Edamame Ankake Sauce, 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 Hot or Cold Tofu with Egg and Edamame Ankake Sauce 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 Hot or Cold Tofu with Egg and Edamame Ankake Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few ingredients. You can have Hot or Cold Tofu with Egg and Edamame Ankake Sauce using 11 ingredients and 7 steps. Here is how you cook that.
It was getting hot and I was craving something cold and smooth. I made this with things I had at home, and my family loved it! This cold ankake tofu is definitely our new family favorite.
For steps 4 and 5: make sure to pour in the dissolved katakuriko and beaten eggs when the mixture is boiling.
Please adjust the amount of salt and grated ginger to taste. Recipe by Komomomomo.
Ingredients and spices that need to be Make ready to make Hot or Cold Tofu with Egg and Edamame Ankake Sauce:
- 240 to 300 grams Silken tofu
- 1 Edamame (frozen is fine)
- 1 Egg
- 200 ml ◆Water
- 1 tsp ◆Chicken stock powder
- 1 tsp ◆Soy sauce
- 1 tsp ◆Mirin
- 1 dash ◆Salt
- 1/2 tsp ◆Grated ginger
- 1/2 tbsp ◎Katakuriko
- 1 tbsp ◎water
Instructions to make Hot or Cold Tofu with Egg and Edamame Ankake Sauce
- There were three tofu in the single package that I bought, so I used one for each serving. You could certainly chop up a large block of tofu instead.
- Boil the edamame and take out of the pods. When using frozen edamame, defrost, and take out of the pods.
- Put the ◆ water and chicken stock powder into a pan and bring that to a boil. Add soy sauce, mirin, salt, and ginger. Taste, and add salt if necessary.
- Mix the ◎ katakuriko and water in a container to dissolve. Pour into the boiling pot in small batches to thicken.
- Beat eggs in a bowl. Pour into the boiling pan little by little. Also add the edamame beans. Stir with a ladle and turn the heat off.
- During the summer, it's tasty if you chill the thick sauce in the fridge and pour over some cold tofu.
- Whether hot or cold - pour the thick sauce over the tofu immediately before serving. When serving hot, warm tofu in hot but not boiling water.
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