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The ingredients needed to make Egg Tofu with Soy Milk In a Bowl:
- Use 2 Eggs
- Use 300 ml ●Soy milk
- Take 1 tbsp ●Dashi stock granules
- Use 2 tsp ●Soy sauce
- Prepare 2 tsp ●Mirin
- Use 1 ●Umami seasoning
- Take [Japanese-style an sauce]
- Get 80 ml ■ Dashi stock
- Prepare 1 tbsp ■ Sake
- Take 1 tbsp ■ Mirin
- Take 1 tbsp ■ Soy sauce
- Get 1 tbsp ■ Sugar
- Get 1 tsp ■ Juice of grated ginger
- Use 1 tbsp katakuriko to 2 tablespoons water Katakuriko slurry
Instructions to make Egg Tofu with Soy Milk In a Bowl:
- Put the eggs and ● ingredients into a bowl. Mix them all together (try not to make bubbles).
- Strain the egg mixture into a deepish bowl. Cover with cling film.
- Bring water in a steamer to the boil. Place the bowl into the steamer (be careful as it is hot) and steam for 3 minutes over a high heat. Reduce the heat to low and steam for further 12-15 minutes.
- [Make the an sauce] Put all ■ ingredients into a small saucepan. Bring to boil over low heat and thicken with the katakuriko dissolved in water. Turn the heat off.
- Remove the bowl from the steamer (be careful as it is hot) and transfer the egg tofu to a serving dish. You can eat as it is, but it is nice served with the Japanse-style an sauce over it and sprinkled with chopped green onions.
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