Creamy Egg Tofu with Japanese-Style An
Creamy Egg Tofu with Japanese-Style An

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, creamy egg tofu with japanese-style an. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Creamy Egg Tofu with Japanese-Style An I got this idea when I made egg custard and from a recipe I learnt from a cookery lesson. I changed the recipe to my taste. If you can't obtain sukiyaki sauce, mix mentsuyu with sugar instead.

Creamy Egg Tofu with Japanese-Style An is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Creamy Egg Tofu with Japanese-Style An is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook creamy egg tofu with japanese-style an using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Creamy Egg Tofu with Japanese-Style An:
  1. Get 2 Eggs
  2. Get 1 carton Soy milk (additive-free)
  3. Take 1 tbsp or sweetened mentsuyu with sugar Sukiyaki sauce
  4. Get 1 half a tin of scallops For Japanese-style scallop and mushroom an
  5. Get 1/2 packet Mushrooms such as maitake mushrooms
  6. Make ready 200 ml A mixture of the brine of tinned scallops and water
  7. Take 1 Salt
  8. Get 1 Katakuriko dissolved in water
  9. Get 1 Chopped green onion or mitsuba

It is steamed, chilled, then served with savory dashi broth. Enjoy the refreshing flavors while it quickly melts away in your mouth. In a blender, add in pitan yolk, sesame sauce, mirin, sake, sugar and blend until smooth Gently remove the soft tofu from the tub, drained and place in on a serving plate. Pour the blended pitan dressing over the tofu.

Instructions to make Creamy Egg Tofu with Japanese-Style An:
  1. Beat the eggs and mix in the soy milk and sukiyaki sauce. Strain the mixture.
  2. Pour the egg mixture into a dish and cover with cling film. Bring the water in a steamer to a boil. Place the dish in the steamer and steam for 2-3 minutes over a medium heat. Turn the heat down to low and continue to steam for a further 18 to 20 minutes.
  3. Make the Japanese-style an. Break the scallops into small pieces and mix together with 1 cup of mixture of the brine and water in a pan. Bring to the boil and add the maitake mushrooms. Season with salt.
  4. Add the katakuriko dissolved in water to thicken the sauce.
  5. Pour the an over the steamed egg tofu. Sprinkle with green onion or mitsuba.
  6. Use minced meat or imitation crab sticks in the ankake sauce. You can add plenty of any kind of mushrooms to your taste.

Top with chopped pitan whites, spring onions and tobikko. Heat some oil in wok, pan fried tofu till golden brown on all sides. Remove and place on serving plate. Add in prawn and fry till they turn pink. Add in water and seasoning and bring to boil.

So that is going to wrap this up with this special food creamy egg tofu with japanese-style an recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!