Japanese Tofu Hotpot
serves 2
Ingredients
50g/2oz dried fish flakes
300g/11oz firm tofu, cubed
2 tablespoons light soy sauce
1 tablespoon granulated sugar
1 tablespoon sake
1 large egg, beaten
7 spring onions, roughly Chopped
• Spread the fish flakes evenly in the bottom of a flameproof casserole dish, and arrange the tofu on top.
• Add the soy sauce, sugar, sake and 125ml/4fl oz water.
• Cover and bring to the boil over a medium heat, then reduce the heat and simmer for 5 minutes.
• Pour in the egg evenly over the top of the casserole, and sprinkle with the spring onions. Simmer for a further 30 seconds, covered, then serve immediately.
serves 2
Ingredients
50g/2oz dried fish flakes
300g/11oz firm tofu, cubed
2 tablespoons light soy sauce
1 tablespoon granulated sugar
1 tablespoon sake
1 large egg, beaten
7 spring onions, roughly Chopped
• Spread the fish flakes evenly in the bottom of a flameproof casserole dish, and arrange the tofu on top.
• Add the soy sauce, sugar, sake and 125ml/4fl oz water.
• Cover and bring to the boil over a medium heat, then reduce the heat and simmer for 5 minutes.
• Pour in the egg evenly over the top of the casserole, and sprinkle with the spring onions. Simmer for a further 30 seconds, covered, then serve immediately.
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