Egg-Drop Soup with Tofu (Tamagotoji)
Egg-Drop Soup with Tofu (Tamagotoji)

Hello, I am Clara. Today, I’m gonna show you how to make egg-drop soup with tofu (tamagotoji) recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Egg-Drop Soup with Tofu (Tamagotoji) Recipe

Egg-Drop Soup with Tofu (Tamagotoji) is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Egg-Drop Soup with Tofu (Tamagotoji) is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have egg-drop soup with tofu (tamagotoji) using 13 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Egg-Drop Soup with Tofu (Tamagotoji):

  1. Prepare 200 g tofu (cut into bite sized pieces)
  2. Prepare 1/2 onion (cut into 7mm slices)
  3. Make ready Sauce:
  4. Prepare * 1 tbsp soy souce
  5. Take * 1 tbsp sake
  6. Prepare * 1 tbsp mirin
  7. Prepare * 1 tbsp sugar
  8. Prepare * 50ml dashi
  9. Make ready 2 beaten eggs
  10. Take potato starch
  11. Take 1 1/2 tbsp vegetable oil
  12. Get 1/2 tbsp sesame oil
  13. Take 1 bunch mizuna (potherb mustard) for topping

Steps to make Egg-Drop Soup with Tofu (Tamagotoji):

  1. Dust the tofu with potato starch, shake off excess. Heat the vegetable oil in a pan, put tofu in it and fry until crisp over medium heat. Add onion and stir fry until cooked.
  2. Pour in the sauce (*) and cook for 2~3 mins over medium heat.
  3. Pour in the beaten egg and mizuna and cook with a lid. To finish it off, pour sesame oil from the edge of the pan to inside of it. Turn off the heat when becomes desired hardness of the eggs. (adjust the hardness of the egg with the remaining heat)

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