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1
Absorb the excess water from the tofu with paper towels.
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2
Julienne the vegetables.
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3
Blanch the prepared vegetables (about for 1 minute).
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4
You don't need to blanch the frozen edamame beans or pre-cooked edamame beans.
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5
If you use prawns, cook quickly in the same water after blanching the vegetables.
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6
Save some vegetables for garnish.
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7
Mash the tofu until smooth and stir in the egg yolk (you can add 1 tablespoon of mentsuyu, not listed in the ingredients).
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8
Add the vegetables from Step 2 to the tofu mixture.
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9
I used prawns, carrot, and edamame beans in the photo.
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10
Add small shavings of yuzu to enhance the flavour of the mixture.
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11
Line round-bottomed dishes with cling film.
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12
Ladle 1/3 of the mixture from Step 5 into each dish.
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13
Pull the sides of the cling film toward the top and twist to seal.
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14
Lay the twisted part over the top of the mixture.
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15
Microwave each dish for 2 minutes.
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16
After microwaving, upturn the dishes onto your serving dishes.
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17
Do this after they have cooled, since they will be very hot.
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18
Put one ladle of dashi stock (or water + dashi powder) and 2 tablespoons of mentsuyu together and bring to the boil.
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19
Add the katakuriko to thicken.
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20
Pour an sauce over the tofu dish and garnish with the vegetables you set aside and the yuzu shavings.
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21
Yuzu will give a great flavour to the dish, so I suggest you use it if you have some!
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22
!
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23
To store yuzu, wrap it up in a double layers of cling film and freeze.
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24
You can shave or grate the rind anytime you need it for cooking or for garnish in your clear broth.
