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

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, egg-drop soup with tofu (tamagotoji). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Egg-Drop Soup with Tofu (Tamagotoji) is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Egg-Drop Soup with Tofu (Tamagotoji) is something that I have loved my whole life.

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

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